Vellai Paniyaram

This paniyaram is made by deep frying batter made with Raw rice and Urad dhal. This paniyaram goes well with tomato chutney. 

  • Tomato Chutney

    Difficulty: Easy

    This tomato chutney is commonly served with south Indian dishes and is very easy to make.

Vellai Paniyaram

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This paniyaram is made by deep frying batter made with Raw rice and Urad dhal. This paniyaram goes well with tomato chutney. 


  • Raw rice – 1 cup

  • Urad dhal – 1/4 cup

  • Salt – 1/2 teaspoon or as per taste

  • Oil for deep frying


  • 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 the right consistency batter.
  • 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.
  • Remove and serve with Tomato Chutney.


  1. Anonymous

    wow ! looks great. i have never had this before
    does the paniyaaram drink a lot of oil ?

  2. Hi Anu, This is a Chettinad Snack. Since it is a deep fried item, like bajji, vadai, it is slightly oily, but tastes good with tomato chutney.

  3. Hi, i tried out this dish – and have a small question. The shape of the panniyaram came out well.. but the panniyaram was too thin (it came out like Thattai!!!)
    I could not trace out my mistake though. I took one cup of raw rice to the brim and covered the cup with urad dhal to make it like a mountain. Is my proportion correct? Any suggestions/tips?

    Thank you so much for all the recipes! This is one of the first sites i visit if i need a cooking tip! I am going to try the tapioca adai from your site today!! 🙂


  4. Hi Aneetha,

    Thank you for visiting my site. I think you have used more urad dhal. For one cup rice you have to take 1/4 (quater) cup urad dhal. The batter should be of flowing consistency. If it is too thin, then the paniyaram will be also thin. Try slightly with thicker batter.

  5. tks for the tradational nagarathar recipies.

    • Thank you for visiting my site Ashok. I learnt this recipe from a TV show conducted by Mrs Revathi Shanmugam who is a specialist in Nagarathar recipes.

  6. Hi Akka, I tried this today. I have doubts…
    1. The paniyaram drank plenty and plenty of oil… can this be tried in paniyara chatti?
    2. The paniyaram looked slightly yellowish in colour
    3. Also the paniyaram looked like small poori.. that is not like yours.
    Thank u so much….

    • Hi Pavithra,

      1. Paniyaram absorbs more oil means – the batter is too thin. But normally Paniyaram varieties tend to absorb more oil only.
      2. Yellowish colour may be due to urad dhal quality. Have to use unskinned whole gram.
      3. Reason is the batter may be too thin. It should be slightly thicker, then it will not puff up like puri.

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