PAAL PANIYARAM

This is also a disappearing dish from Chettinad

PAAL PANIYARAM

Ingredients:
½ cup raw rice
½ cup urad dal
1 litre milk from 1 coconut
Sugar enough to sweeten the milk
Few cardamoms crushed
Oil to fry
A pinch of salt

Method:
Soak raw rice and urad dal for 2 hours.
Add little salt and grind the batter to idli consistency.
Heat the milk, sugar and cardamom. Mix it well.
Do not let it boil, remove it from fire.
Heat oil, add the batter little by little.
It should form round balls.
Deep fry till golden brown.
Remove the paniyaram and drop it in a pot of cold water.
Strain it and add to the warm milk.
Let it soak well and serve it in a bowl.

Note: you have to grind the batter very fine.
Otherwise the paniyaram might burst while frying.