Rediff reader Usha Mani tells us how to make this traditional delicacy of spicy rice dumplings in milk.
I learned how to make Paal Paniyaaram from a friend who is from Chettinad, Tamil Nadu.
Here's the recipe for it:
- 1 cup raw rice
- 1 cup white urad dal
- 1 litre milk
- Boil the milk for a few minutes with sugar to thicken it slightly and flavour it with saffron strands.
- Pour this into a deep bowl.
- Soak the rice and dal for four hours.
- Grind into a fluffy paste.Add a teaspoon of maida and a pinch of soda bicarb. (The traditional followers will skin me alive if they read this, as maida and soda are a taboo! But I tell you, this makes the paniyaarams spongy). Blend well with the fluffy paste.
- Wet your palms and take a little paste and drop it into hot (not fuming) sizzling oil.
- Drop three or four at a time. Deep fry and remove and place on a colander to let the oil drain. Now soak these in the warm milk.
- Thick coconut milk laced with cardamom powder can also be used instead of pure milk. This will give you a different flavour.
- You can put away half the batter, add chopped curry leaves, asafoetida and salt and make spicy paniyaarams too and serve with coconut chutney.
Image: Usha Mani/Grandma's Kitchen
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