Vellai paniyaram

Vellai paniyaram is chettinad snack which is very famous in wedding and deepavali.I have tasted it in many of the events.When I tasted paniyaram for the first time,it was soft and tasty went well with the red chutney. Its a delicate dish to cook.It depends on rice quality and temperature how the batter is made.The batter is well made without fermenting. I have asked many people how it is made.Someone told to try ice cubes while grinding the batter to avoid fermenting.

Vellai paniyaram


Raw Rice/Pachaarisi IR.20-1 cup

Urad dal/ulunthu-1 tbsp

Cold water-1/2 cup

milk-3 tsp



1.Measure rice and dal. Soak them in two cups of water for 2 hours.

2.Add rice, dal, milk and 1/4 cup of cold milk to blender

3.Grind it to very fine batter. It should be thick and pouring consistency

4.Add salt to the batter

5.Heat 2 cups of oil in medium flame, not so hot.

6.Pour the batter by holding the ladle for 2-3 inches away from the oil

7.When the paniyaram fluffs up, flip them to cook other side. When the bubbles settles, remove them from frying pan.

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