Chettinad Style Paal Paniyaram

Steps

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1. 1
   Take one cup each of rice and skinned black gram, rinse thoroughly with water.
   ▶ ≈0:33
2. 2
   Soak the rice and gram for 3 to 4 hours until well softened.
   ▶ ≈0:49
3. 3
   Drain the soaked ingredients and transfer to a blender, add water as needed, and grind into a fine smooth paste.
   ▶ ≈1:23
4. 4
   Pour the ground paste into a bowl and mix well with a pinch of salt.
   ▶ ≈1:39
5. 5
   Add a small pinch of baking soda and mix thoroughly to aerate the batter.
   ▶ ≈1:46
6. 6
   Prepare coconut milk by placing a whole coconut in a blender, add water, and blend until smooth.
   ▶ ≈2:02
7. 7
   Strain the coconut mixture to separate the milk from the pulp, collecting the milk in a separate container.
   ▶ ≈2:21
8. 8
   Add the coconut milk to the rice and gram batter and mix well.
   ▶ ≈2:37
9. 9
   Heat coconut oil over medium heat, pour the batter into paniyaram molds, fry until golden on both sides.
   ▶ ≈4:16