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Home » Archive » Cuisine of Tamilnadu » Chettinad recipes » Vellai paniyaram recipe | Chettinad vella paniyaram

Vellai paniyaram recipe | Chettinad vella paniyaram

30/10/2019 By Jinoo Jayakrishnan Leave a Comment

vellai paniyaram recipe

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,

  • simple-chilli-chutney
  • Hotel-style Kara chutney
  • Tomato chutney/ thakkali chutney

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.

vellai paniyaram recipe

How to make Vellai paniyaram

Vellai paniyaram recipe

Print Recipe

Vellai paniyaram recipe

Cook Time20 mins
soaking time4 hrs
Total Time4 hrs 20 mins
Servings: 3 people

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.

vellai paniyaram recipe

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.

vellai paniyaram recipe

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.

vellai paniyaram recipe

Take out the paniyaram before it browns. It needs less than 1-2 minutes to get cooked. Strain the excess oil and serve hot.

vellai paniyaram recipe

Filed Under: Breakfast recipes, Chettinad recipes, Cuisine of Tamilnadu, Dinner recipes, Video recipe

About the Author

Hi, hello, namaste, Swagatham, vanakkam! Thanks for stopping by on jinooskitchen which has got Indian recipes with step by step pictures and quick videos for each of them. We have our humble ...

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