Vellai Paniyaram


  • Raw rice – 1 cup
  • Urad dhal – 1/4 cup
  • Salt – 1/2 teaspoon or as per taste
  • Oil for deep frying


  1. Soak both rice and dhal for at least one hour. Grind to a fine paste along with salt. The batter should be slightly thinner than dosa batter. If necessary add little milk and make right consistency batter.
  2. Heat oil in a kadai and when it is hot (do not overheat), take a big ladle of batter and pour on the hot oil. Then take the hot oil and pour over the frying paniyaram (like making poori). Keep the stove in medium heat. Fry both the sides for one or two minutes. Do not over fry.
  3. Remove and serve with Tomato Chutney.


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