Paal Paniyaram is a sweet dish as well as can serve as a perfect breakfast. This South Indian favorite is a specialty of Chettinad, a small region of Tamilnadu. Though there are many other varieties of Paniyaram that could serve exclusively as breakfasts, we found this dish attractive.
Ingredients
Raw rice ½ cup
Urad daal ½ cup
Salt 1 pinch
Coconut milk 2 cups
Sugar 5 to 8 tablespoons
Cardamom seeds ½ teaspoon
Oil for frying
Method § Soak rice and urad daal overnight; Grind them to a smooth paste by adding enough water. § You can either purchase caned coconut milk or extract it from a coconut. Add sugar and cardamom (crushed) to coconut milk, mix well and keep aside. § Heat oil in a frying pan and pour one teaspoon full of batter to it for one Paniyaram. You can fry multiple paniyarams at a time. § Soak the fried paniyarams in coconut milk for 30 to 40 minutes and serve. § The dish can also be served after cooling in refrigerator as a dessert. |
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