Vellai paniyaram recipe | Chettinad vella paniyaram
Chettinad Vellai paniyaram recipe – It is a very traditional recipe of Chettinad cuisine where raw rice and urad dal and soaked and ground to the thin batter and deep-fried. It tastes best when had with dangar chutney.
some of the other side dishes that go well with this vellai paniyaram,
This deep-fried paniyaram is a very simple recipe and the consistency of batter matters the most. It should be thin little more than the dosa batter consistency.
One quick tip is to have rice flour handy. if it is too thin and your first paniyaram dint rise up well, then add rice flour to the batter. If it is too thick, then add more batter.
Batter consistency can be adjusted after tasting your first paniyaram. A thick batter can lead to puffed paniyarams like a poori but the inner will be uncooked.
One more suggestion is to have the paniyaram hot/warm as it tastes best when hot.
How to make Vellai paniyaram
Vellai paniyaram recipe
Vellai paniyaram recipe
Ingredients
- 1 cup raw rice
- 1/4 cup urad dal
- salt to taste
- 1/2 tsp sugar
- 1/4 cup water more/less as needed
- oil for deep frying
Instructions
- wash and soak the rice and urad dal in water for 3-4 hours.
- after 4 hours, drain the water, add salt and grind it to a smooth batter.
- Further, add sugar and water and mix well to make it thin like little more than the dosa batter consistency.
- heat oil in a kadai until medium-hot.
- pour a ladleful batter into the oil and once it rises up, turn side and cook both sides.
- take out before it browns. strain the excess oil and serve hot!
Video
how to make Chettinad vella paniyaram
Wash and soak the raw rice and urad dal in water for 3-4 hours.
Drain the water, add salt and grind to a smooth batter adding water if necessary.
Further, add sugar and 1/4 cup water to thin the batter to little more than the dosa batter consistency.
Mix well and set aside for a few minutes while you heat the oil for deep frying.
Heat oil until medium hot. Pour a ladleful of batter into the oil quickly.
Let it rise up. Do not disturb until it rises up. As soon as it rises up, turn side and press it slightly or pour hot oil over the top part just like we cook the pooris.
Take out the paniyaram before it browns. It needs less than 1-2 minutes to get cooked. Strain the excess oil and serve hot.
