Take equal measure of raw rice and urad dal and soak it together for 2-3 hrs...and those are the measuring cups Lavi gifted me 🙂 Then grind it to a fine batter(use grinder) for best results.Add very little water only while grinding.Add salt,mix well and keep aside.
The batter should be thick and fluffy like idli / medu vada batter.Heat oil in a kadai - When oil is heated up,take a small portion of batter and drop in the preheated oil.It will puff up well.
Turn over and cook on both sides to light golden color.
Drain in a tissue paper.In a bowl add coconut milk,milk,elachi powder,sugar and mix well.Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil. Always use fresh coconut milk as it gives a great flavour. The milk should not be too thick else it will take more time for the paniyarams to absorb the milk. You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned. You can fry the paniyarams before hand and while serving time just soak them in milk. Adjust sugar quantity according to your taste. Make sure you grind it fine, else it will splutter while frying just a word of caution 🙂 You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying. Dont fry the paniyarams for more time, just fry till light golden brown. Salt is added in sweet dishes just to lift the sweetness of the dish.