Tamil Nadu Style Vellai Paniyaram Recipe – Semi-Sweet Rice & Dal Fritters
Vellai Paniyaram is a delightful and popular dish from Tamil Nadu, often served as a snack or light meal. This semi-sweet treat combines the wholesome flavors of rice and black urad dal, deep-fried to golden perfection. The dish is made by soaking rice and urad dal, grinding them into a smooth batter, and then allowing the batter to rest. After resting, milk is added to adjust the consistency, creating soft, puffed fritters that are both crispy on the outside and tender on the inside. Serve it alongside a tangy chutney for a mouthwatering snack.
Cuisine: Chettinad
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (soaked for 2 hours) | 1 cup |
| Black Urad Dal (Whole, soaked) | 2 tablespoons |
| Milk | 1/4 cup |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Instructions:
-
Soaking the Rice and Dal:
Begin by washing the rice and urad dal thoroughly. Soak them separately in water for 2 hours to soften the grains. -
-
Grinding the Batter:
Once soaked, grind the rice and dal together in a mixer grinder until the mixture is completely smooth. Be cautious not to add too much water during grinding—just enough to make the batter grind smoothly. Keep the batter thick and dense. -
Resting the Batter:
Add sugar and salt to the batter and mix it well. Let the batter rest for about an hour to ferment slightly. -
Adjusting the Batter Consistency:
After resting, check the batter’s consistency. To make it suitable for frying, add the milk to loosen the batter. It should now be thinner than dosa batter but not too runny. Stir the mixture gently to ensure everything is combined. -
Frying the Vellai Paniyaram:
Heat oil in a deep frying pan (Kadai) over medium heat. Once the oil is hot, drop a tablespoon of the batter into the oil. You will see it rise and puff up immediately. Let it fry until the bottom is golden brown, then flip the fritter and fry the other side for a few seconds. -
Draining Excess Oil:
Once the Vellai Paniyaram is golden and crisp, remove it from the oil and place it on a kitchen towel to drain excess oil. You can pat it with an oil-absorbent paper to remove any remaining oil. -
Serving Suggestions:
Serve the Vellai Paniyaram warm with a spicy Tangy Tomato Chutney or a refreshing Dhaniya Pudina Chutney. It makes for a perfect evening snack alongside a hot cup of tea.
Enjoy the crispy, soft, and mildly sweet Vellai Paniyaram, a true taste of Tamil Nadu’s culinary heritage. This dish is sure to become a favorite in your home!
