Tamil Nadu Style Vellai Paniyaram Recipe - Semi Sweet Rice & Dal Fritters
Vellai Paniyaram is a traditional and classic recipe from Chettinad and is served for breakfast or evening snack. Serve with a spicy chutney of your choice.
Vellai Paniyaram is a dish native to Tamil Nadu. Soaked rice and urad dal is ground and made into a thick batter. Sugar and salt is added to the batter and rested. After the resting period the Vellai Paniyaram batter is made thinner in consistency by adding some milk.
The key to making a good Vellai Paniyaram lies in the consistency of the batter. It should just be a little thinner than that of a dosa batter. They are then deep fried like a poori.
Paniyaram is an easy dish to make and loved by kids.The unique combination of serving these sweet Paniyarams with a spicy chutney is what makes this dish interesting.
Take a look at more interesting recipes native to Tamil Nadu
- 1 cup Rice , soaked for 2 hours
- 2 tablespoon Black Urad Dal (Whole) , soaked for 2 hours
- 1/4 cup Milk
- 1 tablespoon Sugar
- Salt , to taste
- Cooking oil , for deep frying
How to make Tamil Nadu Style Vellai Paniyaram Recipe - Semi Sweet Rice & Dal Fritters
To begin making the Tamil Nadu Style Vellai Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours.
Grind them till completely smooth in a Mixer grinder.
Add only just enough water for it to grind and do not make it watery. Keep the batter as thick as possible.
Add sugar and salt to the batter, and let it rest for another hour.
Mix the batter well. Add milk to make it watery at this stage. The consistency should be more watery than a dosa batter.
Drop one tablespoon full of batter into the Kadai. It will rise and puff up. Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds.
Transfer Vellai Paniyaram on a kitchen towel. Pat the Vellai Paniyaram with an oil absorbent paper to remove excess oil and serve.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.