Vellai Paniyaram (Method 2)

Serving:15-20 pieces |Type: Chettinad Snacks/Pillayar Nombu



Long grainBasamathi -1/2 cup leveled-1/2 cup leveled
Urad Dhal -1- 11/2tbsp approximately
Salt -to taste
MilkIdly batter -to grind-1/2 cup
Oil -for frying


  1. Take a half a cup of each rice and level it to a total of one cup, then top it off with urad dhal.
  2. Uard dhal should be on top of the rice make sure it does not spill over.
  3. Approximately 1 – 11/2 tbsp of urad dhal will be in the heaping measurement.
  4. Soak the rice and urad dhal for 2 hours, then grind it in the mixer grinder .
  5. Add salt and milk to grind it into fine paste.
  6. Next add idly batter to the mixture.
  7. This batter should not be as thick as idly batter or as thin as dosa batter.
  8. Take nonstick deep frying vessel and fill it half full with oil and heat medium flame.
  9. After the oil heats up turn the stove to medium-low flame.
  10. When oil is hot, pour 1 spoon (the spoon should be deep and circular) of batter in the oil.
  11. As the rises to the top of the vessel, splash a little oil on top and it will help the paniyaram rise like puri.
  12. Then flip the paniyaram for a second and remove it from the oil.
  13. The paniyaram should be white and very soft, it should not be red or golden brown or crispy when it is removed from the hot oil.
  14. Serve it hot with Milagai Chutney.



  1. If the paniyaram is rubbery and/or flat, add 1 big spoon of idly batter (this will thicken the batter).
  2. if the inside of the paniyaram is not cook well, add 1 tbsp of milk and mix well (this will thin the batter).
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