THENGAI PAAL PANIYARAM

Tamilnadu’s (Chettinad) famous Thengai Paal Paniyaram is cooked using raw rice and urad dal. Paal Paniyaram with Cardamom Flavored Coconut Milk is a soft and fluffy paal paniyaram. This popular Chettinad delicacy is incredibly simple to prepare. There is no need for Paniyaram/appe pans to create this Paniyaram. Ideal for a weekend breakfast. Homemade coconut milk was used in this recipe. The recipe for Paal Paniyaram is accompanied by instructions on how to make coconut milk at home.

HOW TO MAKE THENGAI PAAL AT HOME(HOMEMADE FRESH COCONUT MILK)

To extract coconut milk, crush the coconut with water.

1. Microwave 1 cup shredded coconut for 30 seconds, then transfer to a mixie jar with 1 cup warm water and grind.

(Microwave heating softens the coconut, allowing us to easily remove the milk.) If you don’t have a microwave, skip this step and just put the coconut in the mixie jar with some warm water.

2. strain the mixture through a cheesecloth-lined sieve.
3. Squeeze all of the liquid out of the coconut until all of the milk has been extracted.
4. This is the first milk; you can extract the second and third milks in the same manner by adding a little water.

Remember that we should not boil the first milk because it would curdle, but we can boil the second and third milk.

Now that the coconut milk is ready, let’s look at how to make Paal Paniyaram without paniyaram/appe Pan.

INGREDIENTS

1 cup uncooked rice (pachharisi)

a cup of urad dal (ulundhu)

frying oil

1 cup full-fat coconut milk

1 cup light coconut milk

2 crushed cardamom

2 tablespoons sugar

Important Tips:

1. Always heat up the second coconut milk before adding it to the first milk when making Thengai Paal for Paniyaram. Otherwise, it becomes cosy.
2. Coconut milk can be kept in the refrigerator for up to three days.
3. If you don’t want to use sugar, you can substitute jaggery, however, paal paniyaram should be white.

Some other noteworthy Paniyaram recipes include Ragi Kuzhi Paniyaram, Unni appam, Sweet Kuzhipaniyaram, Kara Kuzhi Paniyaram, and Suzhiyam.