Sunday, 16 April 2017

Paniyaram Recipe | Vellai Paniyaram | White Paniyaram

Chettinad Vellai Paniyaram

Vellai paniyaram is one of the most important sought after chettinad delicacy. Aachis(Ladies in chettinad are called 'Aachis') are widely known for their phenomenal innovative dishes. This is one such simple yet delicious recipe which everyone would love to taste. In chettinad we make this dish on all special occasions, functions and festivals, no one can say no to the fluffy vellai paniyaram. It will be soft and spongy which will be like white appam. Vellai paniyaram is deep fried in oil that makes it outstanding compared to other dishes. Rice plays a important role in this recipe we have to make sure we select the correct quality raw rice. We use kattavellai rice in chettinad for this recipe.

In south india we see lot of magical recipes made combining different proportions of rice and urid dhal. These are the only two major ingredient for this recipe also.This goes very well with any spicy chutney. As we had to do this on all the functions we know all the tips and tricks to make a perfect vellai paniyaram. I have gathered all the information here, if you have any doubts you can comment or mail me so that i can respond.

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Vellai Paniyaram recipe, OmapodiBoondhiSeepu SeedaiSeedaiMixtureAdhirasam, Kai MurukkuKarupatti Paniyaram, KandharappamVellai Paniyaram,Masala SeeyamRaw rice flour preparation,Thenkuzhal Murukku

Chettinad Vellai Paniyaram | Vellai Paniyaram

Recipe Cuisine: Chettinad |  Recipe Category: Starters/Snacks
Prep Time:  5 minutes    |  Cook time: 30 minutes     |  Yield : 15 Nos




1. Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate and soak the remaining

Chettinad Vellai Paniyaram

2. Combine Raw Rice and urid dal wash it and soak it for 1 hour. After 1 hour drain the water and grind it in a mixie or grinder add salt to it. Add milk instead of water for grinding

Chettinad Vellai Paniyaram

3. The batter consistency should be like dosa Batter. Add milk to bring it to correct consistency.You can use any flat ladle like the below image, do not use deep ladle

Chettinad Vellai Paniyaram

4. Heat oil in the pan check to that the oil is not over heated. You have to fry the vellai paniyaram in low flame.

Chettinad Vellai Paniyaram

5. You should pour 1 ladle of batter into the hot oil wait until the paniyaram rises (you can see a border around the paniyaram) then with the help of the ladle turn it to other side and cook the other side for a minute and then take the paniyaram. You fry all the paniyaram in the same way.

Chettinad Vellai Paniyaram

5. Remember the fried paniyaram should be in white color
6. Serve it hot with Onion Tomato Chutney

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot HalwaRasamalaiGulab JamunMysorepakRava KesariGasa gasa Payasam

  • Break the cooked paniyaram and see whether it is cooked properly. If not cooked, cook for few more seconds more.
  • See to that the paniyaram should be thin. If it is thick add milk, idly Batter each 1 tblspn and mix it
  • If you have added too much of milk and batter became watery then you can add rice batter 1 tblspn to it to bring it to the correct consistency like Dosa batter.
  • While frying it will rise like a poori once you have take it from flame it will become flat, smooth and spongy

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