Kadalaiparrupu Paniyaram (Sweet)

Blogging Marathon is an interesting group, which motivates many bloggers like me. For this week I choose “course wise meal from any state” theme, valli gave few more options for course wise meal I planned to go with sweet from Tamil Nadu, that too from Kongu Cuisine.

For first day Kadalai Parrupu Paniyaram its one of the important sweet dishes my mom use to make for Puratasi Amavasai.

Ingredients:

For Stuffing:
Kadalai Parrupu / Split channa dal	1 cup
Powdered jaggery	1 cup
Grated coconut	⅓ cup
Cardamom powder	½ tsp
For Covering:
All purpose flour/ Maida	1 cup
Salt	¼ tsp
Water	as needed
Ghee or oil
Yields: 40 pieces

 

Directions:

1. Pressure cook, channa dal with enough water for 2 whistles.
2. Drain the water and allow to cool, using a mixe pulse the dal for couple times.
3. Dry roast the coconut for few minutes (no need to change the color) cool the coconut, add it to dal again pulse once.
4. Next add jaggery and cardamom powder and pulse until everything blends well.
5. Make small lemon size balls (Laddu) from this dal mixture. Keep it aside.
6. In aother mixing bowl, add maida, salt and mix well. Then add water little by little and make a lump free batter (like dosa batter).
7. Heat the paniyaram pan, add quarter teaspoon of ghee or oil in each hole.
8. Take a dal ball and dip in the batter then place that in one hole. Repeat this for remaining balls.
9. Once it’s cooked turn and cook another side.

 

Note:

• When pressure cooking the dal, don’t overcook.
• Drain all the water before grinding, after adding jaggery don’t grind too much or else dal mixture will be watery and when cooking the mixture might come out.
• Even this Laddus are served separately without outer coving.
• If you don’t have paniyaram pan don’t worry you can deep fry after dipping in maida.

 

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