How to Make Payatham Paniyaram Urundai with Jaggery | Jaffna Style

Have you ever tried one of the best Sri Lankan snacks, payatham paniyaram urundai at home? If not, this is the right time to make it possible. This time, I am going to show you how to make payatham paniyaram urundai with jaggery at home.

Although there are few other ways to make this snack, this is the best way to prepare payatham paniyaram at home.

This is one of the delicious evening snacks in Sri Lanka. Mostly, Sri Lankan Tamil people often make this payatham urundai.

Payatham paniyaram urundai is one of the unavoidable sweets in Tamil culture festivals, ceremonies, and functions.

Make this tasty snake and keep it in an air-tight bottle, so you can use it for a few weeks.

Alright, let’s see how to make payatham paniyaram urundai with jaggery in Jaffna style.
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How to Make Payatham Paniyaram with Jaggery

Ingredients

For Payatham Urundai

• Mung bean | Green moong dhal | Payaru – 500g
• Grated coconut – 200g
• Jaggery – 250g
• Sugar – 50g
• Nutmeg powder – ½ teaspoon
• Black pepper – ½ teaspoon
• Cumin seeds – ½ teaspoon
• Water – 250ml
• Cooking oil – As you need

For Batter

• Rice flour – 200g
• Plain flour – 50g
• Salt – As you need
• Turmeric powder – ½ teaspoon
• Water – As you need (About 350ml)

Instructions

1. Firstly, dry roast the mung bean under medium flame for 8 to 10 minutes. Stir occasionally to avoid burning.

2. Grind the dry roasted mung bean along with nutmeg, black pepper, and cumin seeds to a smooth powder.

3. Now take the grated coconut and put it on a wok.

4. Dry roast the grated coconut under low flame until it becomes light brown color as shown in the picture below. For me, it takes about 10 minutes. Stir occasionally to avoid burning.

5. So now you will have the ground mung bean powder, dry roasted grated coconut, jaggery, and sugar.

6. Add water to the crushed jaggery and switch on the flame.

7. Cook them under high flame until the jaggery completely dissolves in water and boil. For me, it takes about 8 minutes. Stir occasionally.

8. Now add the mung bean powder and grated coconut.

9. It’s time to switch off the flame. Mix and stir until all combined well enough.

10. Finally, add the sugar.

11. Give a good final mix. I recommend you to use your hands for the final mix and not the spoon. If you feel, the mixture is too hot and not able to use your fingers, then only use the spoon.

12. Soon after, make the balls quickly before the hot goes down as shown in the picture below. If you let the mixture to cool down, it is hard to make the proper balls.

13. Take a bowl and add rice flour, plain flour, turmeric powder, and salt.

14. Now, add the water and make a not too thin – nor too thick batter as shown in the picture below.

15. Coat the balls in the batter.

16. Heat the cooking oil in a deep fry pan. Once the oil gets heat put the coated balls in it. Deep fry the balls until golden brown on all sides.

17. This is how to make payatham paniyaram urundai with jaggery in Jaffna style. Serve and enjoy this best Sri Lankan snack with your friends and family. Put this on an airtight bottle, so that you can use this for a few weeks.

Notes

1. Crush the jaggery into small pieces before boiling it with the water.

2. You should make the ball quickly before the hot goes down, so I suggest asking one or two people to help to make balls. In case, the hot go down and feel little difficult to make balls, add a little water and mix them again.

3. If you don’t like the yellowish payatham paniyaram, you can avoid turmeric powder or even you can reduce the amount of turmeric powder as you wish.

Printable Recipe Card

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