Vellai Paniyaram

Vellai paniyaram is a Chettinad dish that is a favorite for kids and adults of all ages. When eaten with chutney, this paniyaram will be one you can’t resist.

Print Recipe

Vellai Paniyaram

Vellai paniyaram is a Chettinad dish that is a favorite for kids and adults of all ages. When eaten with chutney, this paniyaram will be one you can't resist.

Course: Breakfast

Cuisine: Indian

Ingredients

• 1 ulakku long grain rice (leveled out)
• 2-3 tbsp urad dhal (or a fistfull of dhal placed on top of the rice so that a mound forms)
• ¼ cup milk (add as required)
• water (add as required)
• salt to taste
• oil for frying

Instructions

• Wash rice and dhal and soak together for at least 2 hours.
• Grind into a smooth batter in a wet grinder or blender.
• Add salt and milk to the batter as needed. The batter should be like a thin dosa batter.
• Add oil to a wok or aapam pan. Heat the oil.
• Using a flat round spoon, scoop the batter and carefully pour into the oil.
• The paniyaram will float after a few seconds. Use a slotted spoon to carefully pour some hot oil over the paniyaram while it is cooking. The paniyaram should be puffed and a thick rim should form.
• Flip the paniyaram and cook for a few seconds.
• Remove from oil and place on a colander lined with paper towels.
• Be careful not to cook the paniyaram for too long or else it will become too crispy. It should be soft. Open the first paniyaram and make sure the batter is well cooked in the center.
• Repeat this process and make one paniyaram at a time.
• Serve hot with varamilagai chuteny or tomato onion chutney.

Notes

• If the paniyaram is hard, the batter is too thick. Add a few more spoons of milk/water and adjust the consistency.
• If the paniyaram is too oily, the batter is too thin or there is too much dhal. To fix this, you can add idli batter or rice flour and adjust the consistency. 
• If you refrigerate the batter, take the batter and let it adjust to room temperature. The batter should be at room temperature for best results. 

• See below for additional varieties or sides that go well with this dish.
  • Colorful Chutneys