Chettinad Vellai Paniyaram Recipe

Vellai paniyaram is a popular Chettinad unique meal that we prepare for Diwali. It comes with a special milagai chutney that tastes so good that I’m going to test it and talk about it shortly.

Vellai paniyaram recipe includes step-by-step photos.

Those who have seen the film Roja will never forget the Vellai paniyaram phrase by A Thatha. I was in elementary school when I saw the film, but I remember it well.

The good old days I had been waiting to try and taste it, and it finally happened. recipe for vellai paniyaram

Vellai paniyaram recipe

Ingredients

• 1 cup raw rice, leveled
• 2 tbsp urad dal atop a heap of raw rice
• 1/2 teaspoon sugar
• season with salt to taste
• When needed, water

Notes

I used a mixer to grind the batter because it was so small, but I’m sure the batter ground in a grinder provides better results.

How To Make Vellai Paniyaram Recipe:

1. Take 1 cup of raw rice and level it well on top, then add urad dal till it forms a heap. Soak for 2 hours in a bowl, then rinse and drain.
2. Pour it into the mixer.
3. Add a little water at a time and grind to a fine paste.
4. Transfer to a mixing basin.
5. If necessary, add salt, sugar, and water to achieve the consistency of the dosa batter.
6. Heat the oil in a Kadai and pour a ladle full using a deeply curved ladle.
7. Cook on medium-high heat and reduce the flame once it puffs up.
8. If you allow it to smoke, the color will change.
9. Allow it to rise and puff up.
10. Cook on the other side, then drain and serve.

Serve immediately with milagai chutney!

Ready to eat soft vellai paniyaram!