Tamil Nadu Style White Paniyaram Recipe - Semi Sweet Rice & Dal Printers
A vegetarian Chettinad recipe with rice - soaked for 2 hours, black urad dal (whole) - soaked for hours, milk. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
15 steps- 1
To begin making the Tamil Nadu Style Vellai Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours
rice - soaked for 2 hours(1 cup)black urad dal (whole) - soaked for hours(2 tablespoon) - 2
Grind them till completely smooth in a Mixer grinder
- 3
Add only just enough water for it to grind and do not make it watery
- 4
Keep the batter as thick as possible
- 5
Add sugar and salt to the batter, and let it rest for another hour
sugar(1 tablespoon)salt - to taste - 6
Heat oil in a Kadai/Frying pan for deep frying
sunflower oil - for deep frying - 7
Mix the batter well
- 8
Add milk to make it watery at this stage
milk(1/4 cup) - 9
The consistency should be more watery than a dosa batter
- 10
Drop one tablespoon full of batter into the Kadai
- 11
It will rise and puff up
- 12
Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds
- 13
Transfer Vellai Paniyaram on a kitchen towel
- 14
Pat the Vellai Paniyaram with an oil absorbent paper to remove excess oil and serve
- 15
Serve Vellai Paniyaram spicy Tangy Tomato chutney or Dhaniya Pudina Chutney during evenings
Rate this recipe
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Tamil Nadu Style White Paniyaram Recipe - Semi Sweet Rice & Dal Printers
A vegetarian Chettinad recipe with rice - soaked for 2 hours, black urad dal (whole) - soaked for hours, milk. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Tamil Nadu Style Vellai Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours
rice - soaked for 2 hours(1 cup)black urad dal (whole) - soaked for hours(2 tablespoon) - 2
Grind them till completely smooth in a Mixer grinder
- 3
Add only just enough water for it to grind and do not make it watery
- 4
Keep the batter as thick as possible
- 5
Add sugar and salt to the batter, and let it rest for another hour
sugar(1 tablespoon)salt - to taste - 6
Heat oil in a Kadai/Frying pan for deep frying
sunflower oil - for deep frying - 7
Mix the batter well
- 8
Add milk to make it watery at this stage
milk(1/4 cup) - 9
The consistency should be more watery than a dosa batter
- 10
Drop one tablespoon full of batter into the Kadai
- 11
It will rise and puff up
- 12
Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds
- 13
Transfer Vellai Paniyaram on a kitchen towel
- 14
Pat the Vellai Paniyaram with an oil absorbent paper to remove excess oil and serve
- 15
Serve Vellai Paniyaram spicy Tangy Tomato chutney or Dhaniya Pudina Chutney during evenings
Rate this recipe
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