Paal Paniyaram is a popular Chettinad delicacy. It is one of my favorites but we make it rarely for evening snack or for morning breakfast.
About Paal Paniyaram
In my native town Karaikudi, this is one of the diwali special dishes made on Diwali day along with suzhiyan, masala seeyam,idli and any nonveg kuzhambu. It is a custom to keep the enna chatti(kadai with oil) on Diwali, you can make this delicious and easy sweet…., trust me its easier than our medu vada. Check out Diwali recipes collection If you have any more questions about this Paal Paniyaram Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Paal Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
How to make Paal Paniyaram
Enjoy your paal paniyarams! PinDont these paniyarams look gorgeous, I loved clicking them.
Expert Tips
While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil. Always use fresh coconut milk as it gives a great flavour. The milk should not be too thick else it will take more time for the paniyarams to absorb the milk. You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned. You can fry the paniyarams before hand and while serving time just soak them in milk. Adjust sugar quantity according to your taste. Make sure you grind it fine, else it will splutter while frying just a word of caution 🙂 You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying. Dont fry the paniyarams for more time, just fry till light golden brown. Salt is added in sweet dishes just to lift the sweetness of the dish.
