Vellai Paniyaram

It is a very popular, tasty, easy to prepare Chettinadu dish, white in colour and soft to touch.
Vendanpatti, Veguppatti, Velangudi, Vairavankoil and Pillaiyarpatti special.

Method of preparation

• Wash and soak 1 cup of raw rice ( Pachcharisi / Kachcha Chawal) and 1/6 cup of Black gram (Uluntham paruppu / Urad dal) in water for about an hour.
• Drain the water.
• Finely grind to obtain batter.
• Add water little by little while grinding to get Dosai batter consistency.
• Add salt as per requirement at the last stage of grinding.
• Transfer the batter to a vessel.
• Heat three cups of oil in a deep pan (Iruppu chatti / Wok / Tawa)
• Pour the batter in the hot oil using a ladle (Soup Spoon).
• The batter will become flat and float on the oil.
• Turn to the other side so as to be cooked well equally on both the side.
• Remove this Vellai Paniyaram from the pan, drain the oil and keep it on a plate.
• Continue making Vellai Paniyarams and add them to plate.
• Serve hot with tomato chutney (Thakkali thuvaiyal).