Payatam Paniyaram/Urundai


payatam paniyaram is a very famous snack/sweet made during the Tamil New Year.  This is also a very common snack/sweet made for weddings and other special occasions.

  • 1 cup mung bean flour (payatam ma)
  • ½ cup roasted rice flour
  • ½ cup castor sugar
  • ¼ teaspoon cardamom powder
  • Pinch of salt
  • Oil for deep frying

For the Batter:

  • Unroasted rice flour
  • Pinch of salt
  • Water

Method

  • Mix the flours, sugar, salt and cardamom powder
  • Add about 1 tablespoon of boiling/hot water and with a back of a wooden spoon mix well.  If it’s too dry add a little bit of water at a time and mix.  The consistency should be like wet soil.  If too much water is added, the flour mix will become gooey and difficult to make the balls
  • Let cool for a while and make into small balls – size of a marble
  • Heat oil in a vessel
  • Once the oil is hot, dip the balls in batter and drop into the oil one at a time and fry until golden. (You can fry more than one ball at a time.  Since I used a big vessel, I fried about 8 – 9 balls at the same time.  But don’t throw a handful of them into the oil simultaneously since they will stick to each other)
  • Drain on paper towel.

To make the batter:

  • Mix salt and flour and add enough water and mix well without any lumps.
  • The consistency of batter should be like that of crepes batter (very thin batter)

Note: Some people add toasted shredded coconut to the payatam paniyaram flour mixture.  You can also add a little bit of ground black pepper for a sweet and spicy taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: