Vellai Paniyaram
A classic Chettinad delicacy, these soft, cloud-like savory rice pancakes are a testament to the region's culinary finesse. Made from a fermented batter of rice and urad dal, they boast a pillowy center and delicate, non-crispy edges. Traditionally served pristine white, they are a perfect canvas for a fiery kara chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Rice and Dal (4 hours)
- b.Rinse the raw rice and urad dal together under cool running water until the water runs clear.
- c.Place them in a medium bowl and cover with at least 2 inches of fresh water.
- d.Let them soak for a minimum of 4 hours, or up to 6 hours.
- 2
Step 2
- a.Grind the Batter (15 minutes)
- b.Drain the soaking water completely from the rice and dal.
- c.Transfer the mixture to a wet grinder or a high-speed blender.
- d.Add about 1/2 cup of water and start grinding. Gradually add more water, a tablespoon at a time, until you get a very smooth, thick, and flowing batter. It should be thicker than dosa batter but slightly thinner than idli batter.
- e.The final batter should be completely smooth, with no graininess when you rub it between your fingers.
- 3
Step 3
- a.Ferment the Batter (8-10 hours)
- b.Pour the ground batter into a large, non-reactive bowl (it will increase in volume).
- c.Add the salt and optional sugar. Mix thoroughly with your clean hands for about a minute; the warmth from your hands helps kickstart the fermentation process.
- d.Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 10 hours, or overnight. The batter will rise slightly and have a pleasant, tangy aroma.
- 4
Step 4
- a.Fry the Vellai Paniyaram (20 minutes)
- b.After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
- c.Heat the oil in a small, deep kadai or wok over medium-low heat. The oil should be about 1.5 inches deep.
- d.To test the oil temperature, drop a tiny speck of batter into it. It should sizzle and rise to the surface immediately without changing color. If it browns, the oil is too hot.
- e.Take a small ladle (about 1/4 cup capacity) and pour the batter gently into the center of the hot oil. Do not spread it.
- f.The paniyaram will puff up. Use a spoon to gently splash hot oil over the top surface to help it cook evenly. Cook for about 60-90 seconds.
- g.Once the bottom is set and the top looks cooked (it will still be white), carefully flip it over. Cook for another 30-45 seconds.
- h.The goal is a fully cooked, soft paniyaram that remains white. Do not let it become golden or brown.
- i.Remove with a slotted spoon and let it drain on a wire rack or paper towels.
- 5
Step 5
- a.Serve Hot
- b.Repeat the frying process with the remaining batter, ensuring the oil temperature remains consistent.
- c.Serve the hot, fluffy vellai paniyarams immediately with a spicy side like kara chutney, coconut chutney, or Chettinad-style sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wet grinder for the smoothest, fluffiest batter. A high-speed blender works too, but be careful not to let the batter heat up while grinding.
- 2The batter consistency is key. It should be thick enough to hold a shape but pourable, similar to a thick pancake batter.
- 3Adding a pinch of sugar is a traditional Chettinad trick; it balances the slight sourness from fermentation and prevents the paniyaram from absorbing excess oil.
- 4Use a small, heavy-bottomed kadai (wok). This requires less oil and helps the paniyaram puff up into its characteristic round shape.
- 5Control the heat meticulously. The oil should be hot enough to cook the inside but not so hot that it colors the outside. Maintain a medium-low flame throughout.
Adapt it for your goals.
Sweet Version (Inippu Paniyaram)
For a sweet treat, omit the salt and mix in powdered jaggery and a pinch of cardamom powder to the fermented batter just before frying.
Spiced VersionSpiced Version
For a savory twist, you can add finely chopped green chilies, ginger, and curry leaves to the batter. Note that this will slightly alter the pristine white color.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion, nutrient absorption, and overall gut health.
Provides Energy
Made from rice, this dish is a rich source of complex carbohydrates, providing a quick and sustained energy boost, making it an excellent breakfast or snack option.
Plant-Based Protein
The inclusion of urad dal adds a modest amount of plant-based protein, which is essential for muscle repair, growth, and various bodily functions.
Frequently asked questions
This usually happens if the oil is too hot or if they are cooked for too long. The key is to maintain a medium-low heat and remove them as soon as they are cooked through but still white. A tiny pinch of sugar in the batter also helps maintain the white color.