I am doing an A-Z Tamil cuisine recipe marathon this month and we have arrived at the alphabet V. I wanted to ake Chettinad vellai paniyaram and noted down a recipe. I even read some blogs about the tips and tricks about making the perfect deep fried paniyaram, but unfortunately, I selected the recipe from the recipe booklet I have been talking about from the beginning of this BM. Silly me. I should have taken the recipe from the blog from which I read the tricks. So bad that the paniyaram turned out to be bondas. I don’t know how many times I became furious about those recipe booklets, I have lost count. I just threw all those away. And have decided never to buy a magazine to collect their free booklets.
These are the paniyarams my mom used to make. But of course, she made it with rice and I am making with millet. I used saamai / little millet for the paniyaram and they turned out just perfect. This paniyaram doesn’t have any extra fitting like onion, chillies or coriander leaves. So the flesh turns out so white and we call it as vellai paniyaramj / white paniyaram. Do not confuse this with the chettinad vellai paniyaram. They are different. Unlike the other paniyaram batters, urad dhal is used in larger quantities and thus the paniyarams are very soft. With coconut chutney or tomato chutney, they make a delicious snack or breakfast.
Saamai Rice – 1 cup
Urad Dhal – 1/4 cup
Salt – to taste
Oil To Fry
Soak urad dhal and saamai separately for 2-3 hours.
Grind urad dhal first. And then grind saamai next.
Mix both the batters, add enough salt and allow it to ferment for 8 hours.
Prepare a paniyaram pan, pour batter in moulds, cook them on both sides until golden.
Serve hot with chutney of your choice.