This is a grandma recipe found in almost all villages of Tamil Nadu. I am sharing what my grandmother, mother and aunts made for me and what I tried....
Ingredients
Idly rice -- 1 cup
( The rough equivalent of an aazhakku or 250 gms)
Urad dal -- 1/8 cup
( I took a fist full of urad dal and put it in the measuring cup and it was roughly 1/8)
Oil -- for deep frying
Milk -- 1/2 liter
Sugar -- 1 cup (I have a sweeeet tooth! Reduce if you want)
Cardamom -- 4-5
Salt -- to taste
Method
1. Soak the rice and dal for 4 hours and grind together like dosa batter. Add salt to taste.
(Use the grinder not the mixie. It makes a difference.)
2. Boil the milk and almost reduce it. Add sugar and stir till it dissolves.
3. Heat oil in a deep frying pan. Once hot reduce the flame to medium.
4. Pour a ladle of the batter and wait for it to become fluffy and lift up.
( It shouldn't change colour -- ie become red.)
5. Drain the excess oil and put it in a bowl of hot water.
6. Take it out immediately and squeeze. This will reduce the oiliness of it.
7. Now add this to the hot milk.
8. Let it soak for 10-15 mins.
9. Garnish with crushed cardamom and serve.
Points to note
1. No need to ferment the batter. You can make it immediately after grinding the batter.
2. Don't over-fry the palagaaram. For this, the oil should be in correct heat. Don't let the oil smoke. And at the same time, don't fry on a low flame. It will take time to fluff up and will become very oily in the process.
3. Fry only 3-4 at a time according to the width of the pan.
4. Don't soak it for more than 15 mins. It will become too soft and will break when you try to take it with a spoon.
5. I would suggest that you transfer it to individual serving cups after 10 mins. Then, you can leave it for any amount of time. But, it is better to eat it warm.
6. Always have some sweetened, warm milk handy. If the dish absorbs milk, by the time you serve, you can add more.
Variation One
1. Grind the batter using little water like the way you grind for bonda.
2. Pluck a little of the dough and put it in the oil and fry it. Don't shape it round. It should be shapeless, like that of pakoda.
3. These small, small palagaarams can be soaked in sweetened, warm milk and served.
Variation Two
1. Use sweetened thengaai paal/coconut milk instead of regular milk.
Ingredients
Idly rice -- 1 cup
( The rough equivalent of an aazhakku or 250 gms)
Urad dal -- 1/8 cup
( I took a fist full of urad dal and put it in the measuring cup and it was roughly 1/8)
Oil -- for deep frying
Milk -- 1/2 liter
Sugar -- 1 cup (I have a sweeeet tooth! Reduce if you want)
Cardamom -- 4-5
Salt -- to taste
Method
1. Soak the rice and dal for 4 hours and grind together like dosa batter. Add salt to taste.
(Use the grinder not the mixie. It makes a difference.)
2. Boil the milk and almost reduce it. Add sugar and stir till it dissolves.
3. Heat oil in a deep frying pan. Once hot reduce the flame to medium.
4. Pour a ladle of the batter and wait for it to become fluffy and lift up.
( It shouldn't change colour -- ie become red.)
5. Drain the excess oil and put it in a bowl of hot water.
6. Take it out immediately and squeeze. This will reduce the oiliness of it.
7. Now add this to the hot milk.
8. Let it soak for 10-15 mins.
9. Garnish with crushed cardamom and serve.
Points to note
1. No need to ferment the batter. You can make it immediately after grinding the batter.
2. Don't over-fry the palagaaram. For this, the oil should be in correct heat. Don't let the oil smoke. And at the same time, don't fry on a low flame. It will take time to fluff up and will become very oily in the process.
3. Fry only 3-4 at a time according to the width of the pan.
4. Don't soak it for more than 15 mins. It will become too soft and will break when you try to take it with a spoon.
5. I would suggest that you transfer it to individual serving cups after 10 mins. Then, you can leave it for any amount of time. But, it is better to eat it warm.
6. Always have some sweetened, warm milk handy. If the dish absorbs milk, by the time you serve, you can add more.
Variation One
1. Grind the batter using little water like the way you grind for bonda.
2. Pluck a little of the dough and put it in the oil and fry it. Don't shape it round. It should be shapeless, like that of pakoda.
3. These small, small palagaarams can be soaked in sweetened, warm milk and served.
Variation Two
1. Use sweetened thengaai paal/coconut milk instead of regular milk.
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