Sunday, July 1, 2012

Chettinadu Vellai Paniyaram | 50th Post and counting

First up I am dedicating this post to my family. To the people who would just about do anything to see me happy.

Welcome to my 50th post. :) Yahoo! Finally!. When S started a sample blog for me, he never did think I would go beyond a few  posts. But to his surprise and mine, I have taken this seriously and have been dedicating enough time to contribute to this blog and I am loving it :). These days the crockery section in showrooms interest me more than the clothes/accessories section. ;)

I also thank the few food bloggers who visit my page regularly and leave comments.It feels good when fellow bloggers appreciate the work and it is good motivation for me to continue posting.Thanks a ton guys.

This being my 50th post I wanted it to be something special. So it has to be some kind of paniyaram , which is my absolute favorite. Vellai Paniyaram is a chettinadu delicacy made by deep frying the batter ---made by grinding urad dal and raw rice together. It is served as a savory item to satisfy your 4pm hunger cravings :). You can have this along with milagai chutney, Idli podi or just eat it plain . My mom was staying with me for  a good couple of weeks in Mumbai and it was super awesome.So we she made this for S and me in Mumbai.This recipe is a little tricky as you need to make adjustments after seeing how the paniyaram turns out and after a few trails , you will get the right mix for the paniyaram batter.

Vellai paniyaram


Recipe Source - My mom

Serves - Makes about 20 Paniyarams
Prep Time - 2.5 hours
Cook time - 1 hr

Raw Rice - 1 cup [not heaped , measure it flat on the cup]
Urad dal -  1/4 cup or a fistful of dal. [Oru pudi]
Salt - to taste
Oil - for deep frying

For Adjustments

Milk - as per need [max 1/4 cup needed]
Idli Batter - as per need [max 1/3 cup needed]


Soak the rice and dal together in water for 2 hours and not more. Drain the water from the soaked rice-dal and keep aside and use little by little for grinding. Grind the dal and rice together in your mixer to a smooth paste, the consistency of the batter should neither be as thick as idli batter nor as thin as dosa batter. The consistency needs to be in between the two. So while grinding, be careful of the amount of water your are adding.

Add salt to the ground batter and keep aside.

Heat oil in a flat kadai. The temperature of the oil must be medium, so that the paniyaram gets cooked inside as well.Take a small ladle full of batter and drop it into oil. The paniyaram will puff up and come above in a few seconds. Within a minute turn it upside down and allow it to cook for 1 more minute and remove it from oil.Drain on tissue paper.It shouldn't take more than a minute or 2 to get the paniyaram done.The paniyarams will be a little thick in the middle and thin around the edges.

Now taste the paniyaram. The correct texture of these paniyarams are such that they are slightly thick in the middle. If you feel that it is too thick, then add about 2 tbsp of milk, on the other hand if you feel that it is not soft enough then add 4-5 tbsp of idli batter. After making the adjustments, try making the paniyarams again. Repeat the process until you reach the correct thickness and softness.

With the above measurements of rice and dal, we had to add milk + idli batter 3 times.So make the paniyaram one by one, taste it, add milk [2 Tbsp] and idli batter [4-5 Tbsp]  each at a time, and stop when you think the density and softness of the paniyaram is apt. Then you can continue making the rest of the paniyarams with the proper batter.

Serve warm with milagai chutney


1. Recipes of idli batter and dosa batter will soon be up. :)

2.  If you are worried batter might become runny after addition of milk only since you feel the paniyaram is thick, then add idli batter to correct the consistency. With the above measurements i had to add idli batter and milk , 3 times, so my batter was of the right consistency.

3. Do not add more than 1/4 cup urad dal. If you add more urad dal, the paniyarams will drink oil and you may have to add rice flour to correct it.

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17 Yummmm:

Spice up the Curry July 1, 2012 at 7:53 AM  

paniyaram looks very good and yummy.. Congrats on 50th post.. Happy to so many more posts from you..

Kalyan July 1, 2012 at 7:55 AM  

Just mouthwatering...would love to have some...look forward to more posts from you!

Giri July 1, 2012 at 8:23 AM  

Two questions:
1. Is milk added in the grinding process? If the batter is in the right consistency at first, then I am not sure when to add the milk.
2. How does the paniyaram flatten up? Usually it comes as round balls (similar to bonda) for me.

Swetha July 1, 2012 at 8:54 AM  

I suppose you are worried if the consistency of batter would become too watery after adding milk , if so add little bit idli batter to make it thick. So when you add milk and idli batter , it will even out and batter wont be runny.

kitchen queen July 1, 2012 at 11:03 AM  

yummy and delicious and tempting paniyarams.

Swetha July 1, 2012 at 12:46 PM  

Hi Giri

1. No, as mentioned, only dal and rice in ground initially. After making/frying one paniyaram, you need to check if the paniyaram is too thick/dense in the middle, if yes, you should add milk. Milk is for reducing density.

2. Nothing needs to be done for the paniyaram to flatten. I suppose your batter must be too thick for it to take the shape of a round ball, if the batter is if the correct consistency, it will flatten properly.Add milk to loosen it up a little and try it.

Reshmi July 2, 2012 at 9:44 AM  

congrats on your 50th post.. happy blogging.. nice cute paniyaram.. they look beautiful

Payal Singhal July 2, 2012 at 10:26 AM  

Congratulations on your 50th post. This looks yummy! I confused it with idlis. But the procedure to make this is quite different and unique! Interesting recipe:)

Vimitha Anand July 2, 2012 at 10:38 AM  

They look so perfectly done... Congrats on ur 50th post

N July 2, 2012 at 12:10 PM  

Woo Hoo! :) Very Yum! Want to try doing it from scratch at least once. May be next weekend :)

Anonymous,  July 2, 2012 at 9:52 PM  

mouth watering...

congrat for 50th post


Padhu July 3, 2012 at 11:21 AM  

Nice step by step pics.Looks so tempting

Swetha July 3, 2012 at 12:14 PM  

Haha! it does look a little like idlis. Thanks Payal. :)

Swetha July 3, 2012 at 12:14 PM  

Thanks All! Hopefully ill keep coming up with more new posts regularly and soon i will be on my 100th post :)

MR July 30, 2012 at 1:17 PM  

Hey Swetha, I have a question, is the batter good enough to be used as soon as it is ground? (or should it be used after leaving the batter to ferment for a few hours?) Let me know! I am eager to try out this recipe.. thanks! Madhu.

Swetha July 30, 2012 at 1:49 PM  

Hey da, you are good to go once you grind it! Mom says it gets better when you rest it for some time but max 1 hr !

Swetha July 30, 2012 at 1:49 PM  

Hey da, you are good to go once you grind it! Mom says it gets better when you rest it for some time but max 1 hr !

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