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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
Soak the Rice and Dal (4 hours)
Grind the Batter (15 minutes)
Ferment the Batter (8-10 hours)
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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.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 283.04 calories per serving with 5.17g of protein, it's a moderately challenging recipe perfect for breakfast or snack.
Fry the Vellai Paniyaram (20 minutes)
Serve Hot
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.
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.
The fermentation process involved in making the batter introduces beneficial probiotics, which can improve digestion, nutrient absorption, and overall gut health.
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.
The inclusion of urad dal adds a modest amount of plant-based protein, which is essential for muscle repair, growth, and various bodily functions.
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.
While you can try, the result won't be authentic. Vellai paniyaram batter has a specific, lower rice-to-dal ratio and a thicker consistency, which gives it its unique soft, pillowy texture. Dosa batter is much thinner and will not puff up correctly.
The fermented batter can be stored in an airtight container in the refrigerator for up to 2 days. Before using, bring it to room temperature for about 30-60 minutes and give it a gentle stir.
It can be part of a balanced diet. The fermentation process makes it easier to digest and beneficial for gut health. However, it is fried, which adds significant calories and fat. Enjoying it in moderation is key.
One serving of three vellai paniyarams contains approximately 220-260 calories, primarily from carbohydrates from the rice and fat absorbed during frying.