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.
Raw Rice/Pachaarisi IR.20-1 cup
Urad dal/ulunthu-1 tbsp
Cold water-1/2 cup
1.Measure rice and dal. Soak them in two cups of water for 2 hours.
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.