Tamil Nadu Style Vellai Paniyaram Recipe - Semi Sweet Rice & Dal Fritters

Madhuri Aggarwal

July 3, 2019

2445 Ratings

Time:Prep: 30 M|Cook: 30 M|Total: 1h 0min

Makes:4 Servings

Meal:Snack

Cuisine:Chettinad

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.

Tangy Tomato chutney or Dhaniya Pudina Chutney

Take a look at more interesting recipes native to Tamil Nadu

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.

Tangy Tomato chutney or Dhaniya Pudina Chutney

Take a look at more interesting recipes native to Tamil Nadu

Ingredients

1 Rice, soaked for 2 hours

2 Black Urad Dal (Whole), soaked for 2 hours

1/4 Milk

1 Sugar

Salt, to taste

Oil, for deep frying

Instructions for 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.

Heat oil in a Kadai/Frying pan for deep frying.

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.

Serve Vellai Paniyaram spicy Tangy Tomato chutney or Dhaniya Pudina Chutney during evenings.