Chettinad paal paniyaram recipe | செட்டிநாடு பால் பணியாரம்

Chettinad paal paniyaram recipe | செட்டிநாடு பால் பணியாரம் is another tastiest recipe served during parties along with breakfast or dinner in Chettinad area. This batter is prepared by soaking raw rice and urad dal, in the same way as we prepare for masala paniyaram. Masala paniyaram is a salt and this is a sweet version of that same batter. Here we dip the paniyarams in coconut milk with sugar.

In olden days aachi’s made tiny paniyarams with hands and later with small spoons. Now a days they follow the technique of preparing it using a polyethene cover. You can learn these techniques from the cooks at Chettinad during marriages. ?To know more about Chettinad click on – Chettinad cuisine

As per your wish I am sharing the recipe with you all. Follow the below steps carefully, prepare and enjoy the taste.

Cuisine: Chettinad

Preparation time : 20 minutes

Cooking time: 10 minutes

To serve: 4 persons

A short video link for the recipe:-

Chettinad paal paniyaram recipe – Ingredients:- 

• raw rice – 1 cup
• urad dal – 1 cup (2 tsp less)
• oil – for deep frying
• coconut milk – from 1 coconut
• cow milk – few tsps (to add while serving)
• sugar – as needed
• cardomom powder – pinch

Chettinad paal paniyaram recipe – Method of preparation:-

1. First of all wash and soak raw rice and urad dal together in water for 2 hours.

2. After two hours grind it into a fine batter adding little water. Note the batter should not be coarse and if you did not grind it properly this paniyaram may crack and make problem while frying. So take care that soaking in water for 2-3 hours and grinding finely is more important for this recipe.

3. On the other hand extract coconut milk from one coconut.

4. Add required sugar and a pinch of cardamom powder to coconut milk.

5. To make small paniyaram we need a thick polyethene cover. Making tiny paniyarams with fingers will be very tough. I usually use a milk cover for this process. Clean the cover and fill the cover with paniyaram batter using a spoon.

Chettinad paal paniyaram recipe – Method of preparation:-

6. Close the cover on top by using a rubber band.

7. At the bottom make a small cut in one corner with a scissors.

8. After that heat required oil in a fry pan for deep frying. Now make paniyarams with the batter in the cover and a blunt knife dipped in oil to cut the batter in equal size.

9. Deep fry the paniyarams in oil until it turns golden orange. Remove the paniyarams from clogging and turn them to fry equally on all sides.

10. Take it out and put it in hot water for few seconds and remove at once.

11. Finally after removing the paniyarams from water soak it in the coconut milk which you have already prepared.

12. Let it be soaked in coconut milk for at least one hour before serving because the paniyarams will absorb sweetened milk as much as possible in that one hour.

13. Serve the paniyarams together with coconut milk and a tsp of cow milk in a cup so that it will be in pure white and attractive.

For more Chettinad recipes click on the links below

1. Chettinad Masala Paniyaram recipe | செட்டிநாடு மசாலா பணியாரம்

2. Chettinad Vellai paniyaram recipe | Milagai chutney combo

3. Chettinad Sweet Cheeyam recipe | Chettinad Snacks

4. Chettinad thenkuzhal | செட்டிநாடு தேன்குழல்

5. Chettinad kavuni arisi | black rice sweet recipe