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Last Modified August 1, 2019

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 Urundai with Jaggery

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.

How to Make Payatham Paniyaram Urundai with Jaggery

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

Payatham Paniyaaram Urundai Ingredients

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.

Dry Roasted Grated Coconut

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

How to Make Payatham Paniyaram Urundai with Jaggery

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

How to Make Payatham Paniyaram Urundai with Jaggery

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

How to Make Payatham Paniyaram Urundai with Jaggery

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

How to Make Payatham Paniyaram Urundai with Jaggery

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

How to Make Payatham Paniyaram Urundai with Jaggery

10. Finally, add the sugar.

How to Make Payatham Paniyaram Urundai with Jaggery

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.

How to Make Payatham Paniyaram Urundai with Jaggery

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.

How to Make Payatham Paniyaram Urundai with Jaggery

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

Payatham Paniyaaram Urundai Batter Recipe

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

Payatham Paniyaaram Urundai Batter Recipe

15. Coat the balls in the batter.

Payatham Paniyaaram Urundai Batter Recipe

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.

How to Make Payatham Paniyaram Urundai with Jaggery

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.

How to Make Payatham Paniyaram Urundai with Jaggery

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

5.0 from 1 reviews
How to Make Payatham Paniyaram Urundai with Jaggery | Jaffna Style
 
Save Print
Prep time
75 Mins
Cook time
30 Mins
Total time
1 Hour 45 Mins
 
Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.
Author: Rocy
Recipe type: Snack
Serves: 45 to 55 Balls
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. 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. 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.
  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.
3.5.3251

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This is how to make payatham paniyaram urundai with jaggery in Jaffna style. I hope you liked this recipe. When you have all the ingredients give it a try, you will like it for sure.

If you have any questions or suggestions, feel free to write that in the comment box below. Also, you can share this delicious Sri Lankan snack with your friends and family by clicking the social share buttons below.

It's Only Fair To Share

Filed Under: Snacks
Tagged With: Deep Fry, Green Gram, Kids, Short-eats, Sweet

About Rocy

Hi There! My Name is Rocy. I'm a young loving wife and mother of two beautiful kids. I'm crazy on foods and always give a try on new dishes. This is my own site and I'm here to share the recipe of top Sri Lankan foods with you. I'm pretty sure that you will like my delicious dishes. Subscribe to my mailing list and get the recipes instantly. Read More...

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Comments

  1. Jeevani says

    August 5, 2019 at 6:19 am

    wow, I am waiting for this a very long time. Thank you Rocy for this recipe.
    I am going to try this next weekend.

    Reply
  2. Deryacenter says

    April 5, 2020 at 5:25 am

    Hi Sharmi, I want to use store bought moong flour. Do I need to fry the flour before making ladoos? Thanks in advance

    Reply

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Hi There!

My Name is Rocy. I'm a young loving wife and mother of two beautiful kids. I'm crazy on foods and always give a try on new dishes. This is my own site and I'm here to share the recipe of top Sri Lankan foods with you. I'm pretty sure that you will like my delicious dishes. Read More…

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