Vellai (White) Paniyaram
One of the most popular savory dishes with a unique spongy delicate structure.
Vellai paniyaram holds the place of honour at all Chettiar functions - big and small. This is a deceptively simple delicacy; worth the trouble taken to prepare it.
Raw rice 1 cup, heaped
Urad dal 2 tbsp
Fenugreek seeds 4 numbers
Salt to taste (approximately 1 tsp, flat)
Oil to deep fry
Soak the rice and dal for 3 hours (compulsorily).
Grind to a very smooth paste with just enough water.
Add salt to taste before taking it off the grinder.
This may be stored in the fridge for 2 days. Bring to room temperature before making paniyaram.
Add water to get a thin batter. Whisk well with ladle.
Maintain medium heat throughout the cooking time.
Heat oil in a shallow or flat bottom kadai, and pour a ladleful of batter in one go. Spoon the hot oil over the paniyaram until it floats on top. Flip and allow it to cook for one minute. Flip and remove at once.Drain on absorbent paper.
Serve with spicy Milagai Chutney.
Note:Adjust the consistency of the batter after checking the done-ness of the paniyaram. The centre should be cooked through.
Variation: Murugal Paniyaram
For crispy paniyaram - cook until golden after the first flip. Repeat for the other side as well.
Children love to have crisp paniyaram with sugar!!!