Vellai Paniyaram
Veg
Vegan
White soft paniyaram — the same rice-urad dal batter as kuzhi paniyaram but made without onion or spice, cooked in the paniyaram pan with coconut oil until just set and pillowy soft. A milder breakfast option eaten with coconut chutney and jaggery.
Cuisines
Chettinad
Best for
Breakfast
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 2 tablespoons | urad dal |
| 1 cup | water |
| — | salt to taste |
| — | oil for deep frying |
Instructions
- 1 Wash and soak the raw rice and urad dal together in water for 2-3 hours.
- 2 Drain the soaked rice and dal, then grind them into a smooth batter using a blender. Add water gradually to achieve a thick, pourable consistency.
- 3 Add salt to the batter and mix well.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Once the oil is hot, pour a small ladle of batter into the oil. The batter will puff up and float to the surface.
- 6 Fry the paniyaram until it turns golden brown on both sides.
- 7 Remove the paniyaram from the oil and drain on paper towels.
- 8 Serve hot with coconut chutney or any spicy chutney of your choice.
Tips
Ensure the oil is hot enough before frying to get a crispy texture. Test by dropping a small amount of batter into the oil; it should rise to the surface immediately.