LinkWithin Related Stories Widget for Blogs

Friday, March 15, 2013

Masala Cheeyam

Masala Cheeyam is again a very famous Chettinad Evening Snack.  Takes it place along with the Medu wadas and Vellai Paniyaram.  It is made using a mix of rice and urad dal batter. It is crispy from outside and soft inside.  My mother and grandmother say that it should be like a koodu inside, i.e. like a crisp covering for a soft ball.  It is a very forgiving snack, does not absorb much of oil and does not create much of problem if you add in a bit more water.  It is very simple and easy to make.  Try it out in your kitchen to taste this delicious soft crispy balls.  Also please go through the note section so that you can get the perfect cheeyams.


Raw Rice - 1 cup
Urad Dal - 1/2 cup
Salt - to taste

For Tempering
Onion - 1 big (finely chopped)
Green Chilies - 5 to 7 (finely chopped)
Coconut grated - 1/4 cup
Oil - for tempering + frying
Mustard Seeds - 1 t.sp


1)  Wash and Soak the rice and dal for about 2 to3 hours.  Grind it to a smooth and fine batter, using little water.

2)  In a kadai heat some oil for tempering.  Add the mustard seeds and let it splutter.  Add the onion, green chillies and cook till the onion becomes translucent.

3)  Add the coconut and required salt, saute for another 2 minutes.

4)  Add the mixture to the batter and mix well.

5)  Heat oil in a kadai for deep frying.  When the oil is hot enough drop the batter in the oil using your palm and fingers.

6)  Fry the small ball in batches.  Fry till they are golden brown.  Drain and remove them to an absorbent paper.

7) Serve hot with red chilli tomato chutney.

Sending it to the T&T : Classic Chettinad Event.

Note  :   Add little water grinding.  In the end when you are ready to fry them in the oil, you can add more if required.  It should fall of from your finger tips loosely.  Just a little bit of push should be enough for it to fall like balls in the oil.  

If there are long thin strips forming on the cheeyams that means your batter is too watery.  For such situations, always keep some batter without adding water, handy.  So that you can add it to the watery batter and adjust the consistency. 

If the cheeyams are turning out hard inside after frying that means you can add still some more water.  Adjust the consistency of the batter by adding water little by little.

Freezing Tips :
After grinding the dough.  Transfer it into a freezer safe box / air tight box and put it in the freezer.  Do not add salt or other ingredients.

When you want to use it, remove it from the freezer, bring back to room temperature and use it.

Thursday, March 14, 2013

Kavuni Arisi Payasam - Method 2

Kavuni Arisi from Chettinad is also known as "Karuppu Arisi".  For more info on Kavuni Arisi and how it looks, please click the link here.  Already I have a post on Kavuni Arisi Payasam, here I am putting down another method to make it.  Both the methods are yum.  Try it the way you like.  Here is the other method.


Kavuni Arisi - 1/4 cup (soaked for about 4 to5 hours)
Water - 2 cups
Milk - 1 litre
Sugar - 1 cup
Milkmaid - 1/4 cup (optional)
Thick Coconut Milk  - 1 cup


1)  Cook the rice in a pressure cooker for about 30 minutes or for about 10 to 15 whistles. You can cook it using only water or half milk and half water.

2)  Let the pressure go off and the rice cool down.

4)  In a sauce pan or in a heavy bottomed pan boil the milk.  Simmer it till it has decreased to 3/4 of it original quantity.

3)  Reserve about  1 tb.sp of the cooked rice and coarse grind the rest of it using milk.

4)  Add the grinded rice to the milk and keep cooking for about 5 minutes.

5)  Add sugar and cook for another 10 minutes.

6)  Add the condensed milk, bring to boil and put off.

Note :

I normally reserve a small quantity of the cooked rice about 1 cup whenever I make Kavuni Arisi for making payasam later.  If you are just making the Payasam then go for the other method.

I like to dissolve the sugar seperately, make a little thick syrup and then add it to the payasam.

You can use coconut milk instead of condensed milk, but do not let it boil after adding the coconut milk.

Do not let the milk stick to pan at any point of time, it gives a burnt smell.

After adding the grinded rice, cook the whole process on low or medium heat and keep stirring in between.


Kavuni Arisi is a very special dish in chettinad.  I has its origin from the Burmese influence of Chettinad. No Chettinad function is complete without Kavuni Arisi in its menu.  Kavuni Arisi is made from a dark violet glutinous rice, which is a very rich source of "Vitamin B".  It is available in Tamil Nadu in many of the shops.  You have to ask for "Karuppu Arisi".  Otherwise available in Singapore and Malaysia.  Sree Krishna Sweets also used to make Halwa from this rice and was named as "Apsi Halwa".  Nowadays we also make payasam which also tastes excellent.  Its very easy to make, uses very less ingredients and is very delicious.

Here is a snap of the raw rice of how it looks.

Kavuni Arisi - 1 cup (soak overnight)
Water - 3 cups
Sugar - 2 cups
Coconut grated - 1/2 cup

1)   Pressure cook the soaked rice in 3 cups of water for about 30 minutes.

2)   After the pressure is released mash the rice nicely with your ladle.  You can reserve about 2 to 3 tb.sp of the unmashed rice and mash the rest.

3)   Now add sugar and coconut.  Cook till it reaches a thick consistency.

4)   Serve hot or cold.

5)   If you are planning to prepare for guests, you can prepare it a day ahead and keep it in a air-tight refrigerator and serve hot or cold next day.  This way the rice also absorbs the sweetness of the sugar.

6)   Both ways, whether served on the same day or next day it tastes great.

Monday, February 25, 2013

Pumpkin (Parangikkai) Ketti Kuzhambu & Paruppu Thovayal

Ketti Kuzhambus are famous through out Chettinad and are of many varieties. Very often you will this featuring in the menus of  everyday cooking in a Chettinad House.  It is one of the very must items in a menu prepared for a function.  What do you mean by ketti kuzhambu?  It means it is a thick kuzhambu, not watery like a sambar or rasam.  It has a lot of flavor and is mostly spicy.  

Out of all the Ketti Kuzhambus, I luv Red Pumpkin (Parangikkai) ketti kuzhambu.  Since it is a ketti kuzhambu it has the spiciness and tanginess.  But because of the Red Pumpkin it gets a sweet taste too. It is my mothers "signature dish".  If she makes it, everyone keeps licking their fingers. I bet, you try it and you will also keep licking your fingers.

I my house we all prefer to have Paruppu Thovayal with Ketti kuzhambu.  Its a superb combination.  With all the spiceness and the tanginess of the Kuzhambu, the mild Paruppu Thovayal goes very well. When I am in no mood to cook elaborate meals I make this simple combination of Ketti Kuzhambu and Paruppu Thovayal.

So here goes the recipe

Parangikkai (Red Pumpkin) Ketti Kuzhambu

Red Pumpkin (Parangikkai) - 1/4 Kg
Onion - 1 medium
Tomatoes - 2 medium
Garlic - 6 - 7 pods
Tamarind - a small lemon size ball (soak it in little warm water)
Salt - as per taste
Sambar Podi - 3 - 4 tb.sp heaped
Curry Leaves (karuvepillai) - 10 -12
Mustard Seeds (kadugu) - 1 t.sp
Split Urad Dal (ulundham paruppu_ - 1 t.sp
Fenugreek Seeds (vendhayam) - 1 t.sp
Asafoetida (Perungayam) - 1/4 t.sp ( or a pinch)
Oil - 4-5 tb.sp


Deseed, peel and wash the Pumpkins. Cut them into little bigger pieces (about 1 inch cubes).

Heat oil in a kadai / pressure pan.  When the oil is hot enough add the mustard seeds, urad dal and fenugreek seeds.

After the mustard splutters, add the Curry leaves.

Once it has stopped sizzling, add the Asafoetida and immediately toss in the peeled and diced onions Also add in the peeled and cut Garlics.  Just cut the garlic into half thats enough.

Saute for a minute and add finely chopped tomatoes.  Saute.  Add half of the salt at this stage.  This will help the tomatoes to cook faster without drying out. Keep the gas on medium heat.

Once the tomatoes are fully cooked add in the chopped Pumpkins.  Saute for a minute.  Now add the Sambar Podi and the rest of the salt, mix well.

Add the tamarind extract and some water.  Just till the pumpkin is covered.  Cover the pressure pan with its lid and cook for about 2 whistles.

Once the pressure is released.  Open and with the back of a ladle smash few of the pumpkins. Keep the rest as it is.

 Turn on the flame and let it boil for about 5 minutes. By this time you should be able to see the oil coming out slightly.  That means it done.

Serve hot with hot steaming rice and Paruppu Thovayal.  Paruppu Thovayal is the best combo for ketti kuzhambu.

How to make Paruppu Thovayal?  Very simple. All you need to do for this version is Grind all the ingredients together.

Paruppu Thovayal

Pottu Kadalai (Roasted Channa Dal) - 1/4 cup
Fresh Coconut grated - 1/8 cup
Red Chillies - 2 to 3
Garlic Pods - 1 to 2

Grind all the ingredients together and serve.


While buying Red Pumpkins try to choose a good, nice orange coloured Ripe Pumpkin.

The kuzhambu had to be little thick in consistency, so add water carefully.  If you have added more water then let the kuzhambu boil till the it reaches the right consistency.

If the Pumpkins are having a thin skin, you also cut it along with the skin.  Cooking it along with the skin gives it a nice crunchiness.

Smashing the pumpkins and again allowing it to boil is an important step, do not skip it.  This helps in making the kuzhambu thick and the flavor of the pumpkin also gets mixed up with the kuzhambu because of this.

Parangikkai Ketti Kuzhambu is going to the "Tried and Tasted : Chettinad Cuisine".  For more info on Tried and Tasted Event please have a look here.

This also going to Abraham Chako's 29 days Challenge event.

Also sending it to the event "From our mom’s Kitchen" hosted @Pure Vegetarian Bites
Also sending it to the event Winter Foods 30 min Challenge Event conducted by Sizzling Tastebuds.  Eat Healthy. Love life.

.Also I need guest hosts for the future "Tried and Tasted Event". If you are Interested in guest hosting the event please mail me at kitchenchronicles1(at)gmail(dot)com or leave me a message in the comment section below.You can here more details about the event.

Sunday, February 24, 2013

Reposting for "T & T : Chettinad Cuisine"

I am reposting my old posts here for the event "Tried and Tasted : Chettinad Cuisine".  I have given a long explanation about Chettinad Foods, here.

T&T event is all about giving credits to the person, from whom we learnt the dish.  This time its "Chettinad Cuisine", a cuisine from I belong to.  So the credit for this goes to first to my mother obviously.  The chettinad dishes which I cook at home everyday is mostly from my mother.  I have seen cooking her cooking these dishes so many many years.  I mostly learnt from her and many others from my relatives also.

Though I cook Chettinad Food everyday, I don't get the time to photograph them.  So here are some of the dishes I was able to photograph.

I am still under the process of learning Food Photography.  So please bear with me for the photos of the posts in my intial years of blogging.

Sunday, February 17, 2013

Tried and Tasted Event - Chettinad Recipes

Hello Friends,

This month I decided to host the "Tried and Tasted Event" myself here in Classic Chettinad Kitchen.  The concept of the event "Tried and Tasted" is to try from others blog and let them know that their dish tasted great in our kitchen too. We do this by giving credits to them in our blog post.

All of us who like cooking and experimenting our kitchens go through others blog in search of recipes. We bookmark many of them, try them and many of us also post it in our blogs.  Most of the times we surely give credit to the owner of the recipe but many a times we forget.  We all fall in love with some blogs for many different reasons. Some blogs for their drooling photos, for their authentic recipes, for their healthy recipes, for their vegan recipes, for their eggless baking recipes, for the information they give about the food they prepare and still many many more reasons.  But all this involves hardwork.  We all bloggers know the hard work involved in maintaining a blog, writing posts and keeping it live. So this hardwork of someone, if we like, has to be appreciated.  This is the whole concept of the "Tried and Tasted" Event.

Coming to the topic of this months "Tried and Tasted" Event.  Since I am hosting an event for the first time in this blog, I have chosen "The Chettinad" theme. What does that mean?  Chettinad food is very popular not only in TamilNadu but also outside.  I have seen many many restaurants in Chennai and other places serving Chettinad food.  Even here in Sharjah, I have seen a few Chettinad Restaurants. All these restaurants are selling more of non-veg food under the name of Chettinad.  But Chettinad is very known for all varieties of food veg, non-veg, snacks, sweets etc. The speciality of its food is that it uses less oil, less spice and the food is very healthy and flavorful.  People of Chettinad had established their business long back in Burma, Saigon and Srilanka.  So you will find some influence of these countries in their food.  For example "Kavuniarisi" which is a sweet rice is from the influence of Burma, "Idiyappam with a combination of Sothi" is from Srilanka.

A Chettinad Vegetarian meal served during fuctions or in hotels consists of Soup, A sweet rice or a variety rice, white rice, with Paruppu Nei, Ketti Kuzhambu, Illam Kuzhambu, Sambar, Mor, Kootu, Poriyal, Pachadi, Mandi, Masiyal, Veg. Masala (Perattal), some fried snack, Appalam, Pickle and a Payasam.

A Chettinad Vegetarian tiffin mostly consists of Idli, Pongal, Some sweet dish like Halwa, Akkaravadasal, Vellai Paniyaram, Varamilagai Chutney, Coconut Chutney, Sambar. Here you will find a lot of variations.  You will find a combination of Idiyappam and Sothi,  Idiyappam and Kosmalli, Paal Paniyaram, Kandarappam, Kuzhi Paniyaram, Anju Arisi Paniyaram, Kalkandu Vadai, Kumayam, Rangoon Puttu etc, etc.  The list is endless.

And some of the special snacks list are Seepu Seedai,  Thenkuzhal, Kozhukattai, Masala Paniyaram, Cheeyam, Maavu Urundai and goes on and on.

There is a exotic variety of Non-veg food also which mostly consists of Mutton, Chicken, Fish, Prawns, Crabs, etc. But since I am an Eggeterain, I am not able to explain this section much.

There are many many sites with authentic Chettinad Recipes in this blogosphere. But since this event is all about trying out the Chettinad Cuisine, so you can try out from any blog / site having an authentic chettinad dish.  I am listing some authentic blogs / sites which contain Authentic Chettinad Recipes, so that it will be helpful.  I will be keeping on amending the list as when I come across some Authentic Chettinad Recipe sites in this month.  They have all sorts of recipes, Veg, Non-Veg, Sweets, Snacks etc. So try from any of the sites below or any other site containing Authentic Chettinad Recipes.  

Solai's True Chettinad Kitchen - Solai Aachi's blog is very very famous.
Chettinad Recipes - Mrs. Annam Senthil Kumar has written various articles and recipes in many magazines about Nagarathar Cooking and Traditions.
Thenu's Recipes - Thenu Aachi has authored a cook book.
Chettinad Fiesta by Meena Thennappan again a very famous blogger and has recently started doing T.V. shows.
(I will also try to give a link to the Chettinad Recipe posts from both my blogs here so that it will be helpfull and will also give an idea.)

What is expected  for this "Tried and Tasted" event ?

  1. You can go to any of these sites or other sites containing Authentic Chettinad Recipes, search for recipes under the "Chettinad Label", try them out and post them in your blog. Both Veg and Non-veg recipes are allowed. Since all the sites contain other dishes too please kindly search for the Chettinad Labeled dish.  The reason why I am stressing on this point is,  this events Theme is all about Chettinad food.
  2. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post.  Linking to the original recipe is a must.
  3. There is no time-frame for the original recipe. It can be a very old post or a very new one.
  4. Have you cooked from any of these sites before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Just Repost it to the present date and mention T&T event
  5. Link your post to HERE (feel free to use the logo which will be up soon) and to my announcement post in Kitchen Chronicles i.e.  Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
  6. I will be adding a linky tool soon, so that you can easily link back your posts to me. Incase you have any problems in linking back you can send me an e-mail (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T Chettinad, your name, your post URL as well as the original URL and a picture (300px by height, please).
  7. Send me the posted entries on or before March 15th, 2013. 
  8. The use of logo is very much appreciated, since it will help in spreading the word about the event. (I will update the post with the logo soon).
  9. Please do not forget to link back your entry to my post using the linking tool.

Non-bloggers also can participate.

  • Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked and please include a picture. 
  • The e-mails should be sent to  (kitchenchronicles1(at)gmail(dot)com) with Subject : T&T Chettinad, your name, the details of what you cooked, the recipe written in your own words will be much appreciated, the original URL and a picture (300px by height, please). 
  • Please note : The photo of the food should be your own, original photo and not a photo copied from the net. 
  • The bloggers know this rule.  That is why I am mentioning this specifically for Non-Bloggers. 
  • If you don't wish to attach a photo it is ok. Just send me the recipe. And the other details. 

If you all have any doubts regarding the event, your are always welcome.  You can leave me a message in the comment section or email me.  Hoping to make this event successful with all your help and support.

Also I need guest hosts for the future "Tried and Tasted Event". If you are Interested in guest hosting the event please mail me at kitchenchronicles1(at)gmail(dot)com or leave me a message in the comment section below. You can here more details about the event.

Sunday, February 3, 2013

Varamilagaai Thovayal (Chutney)- Hot RedChilli Chutney

I like to shop at HomeShop18.  Bought some games and toys for my children through them. They have a prompt and fast service and a good network.  It was delivered the next day I had ordered.

Varamillagai Thovayal is a very famous chutney in Chettinad, not only in Chettind but all over Tamil Nadu.  Thinking of Varamillagai Thovayal, my memory goes 15 to 20 years back to my native place Devakottai. My Grandfather used to have a cook then. We used to visit our grandfather once a year. When we were visiting him I used watch the cook doing all the work. Not much of electrical gadgets those days in my grandfathers house.

The cook, a male person, used to grind the batter for idli, grind thovals etc in a stone grinder called "Aattukal".  And other masalas he used to grind in another stone grinder "Ammi".  These two were his favourite gadgets.  It used to be so much sitting and watching him do all the things with these two stone grinders.  Sometimes I used to tell him, I will also help you but he used to refuse me saying that you cannot do it. Then I used to be adament and then atlast he used to budge and say ok.  But the minute I sit and try to move the stone "Kolavi" for grinding the batter, I cannot move it 1 single inch.

So this how he used to cook food, in stone grinders and "Varegu Aduppu", it is a stove which uses wood and not any gas.  You must have seen such types of aduppu in many of the Pongal wishes. So cooking this way the food used to taste great.

Coming to our Varamilagai Thovayal, he used to grind this thovayal in this stone grinder and the taste used to be yum.  You can have this thovayal with Idli, Dosa, Kothumai (Wheat) Dosa, Raagi Dosa, Vellai Paniyaram and so on. The list goes endless.

Varamilagai Thovayal is a best combination with Vellai Paniyaram. You cannot see Vellai Paniayaram separately without this Thovayal.  It is very easy to make gets ready in a jiffy.


For Grinding
Red Chillies - 10 nos.
Onion - 1 small or medium
Garlic - 2 pods
Tomato - 2 medium
Tamarind - 1/4 of a lemon size ball.
Salt - as per taste. ( I prefer to use Kal Uppu (Cyrstal Salt)

For the tempering
Mustard Seeds - 1/2 t.sp
Asafoetida - 1/4 t.sp
Oil - 1 t.sp


Grind all the ingredients under the "for Grinding" section. I prefer to first add tamarind, salt, garlic and redchillies. You can adjust the amount of Red Chillies used to suit your taste buds. I keep it medium hot so that the children can also enjoy it. Then when it is little grinded I add the chopped tomato and onions. When it is smooth enough transfer it to a container. Heat oil for tempering, add the mustard seeds and asafoetida. Add this to the chutney. Serve it with hot Vellai Paniyaram, Idli, Dosa etc.

You can find the recipe of Vellai Paniyaram here and here.

Sending this Hot Varamilagai Thovayal to Spicy Chilly who is a spice lover and is hosting a event called "My Spicy Recipe".

Also sending it to the event Winter Foods 30 min Challenge Event conducted by Sizzling Tastebuds.  Eat Healthy. Love life.

Wednesday, January 9, 2013

Godhumai Halwa / Wheat Halwa

Wheat Halwa / Godhumai Halwa is very famous throughout India. People of different parts of India have their own version of Wheat Halwa. But in Tamil Nadu preparation of Godhumai Halwa means, making the Halwa using the milk extracted from the wheat berries.

I have seen in many marriages and functions in Chettinad, the cooks soak the wheat berries and grind it using the Aattukal. Extract milk from it and prepare the Halwa. The cooks always insist for Samba Godhumai variety, a variety of wheat, which has a rough texture and is not much used to make the chapathi flour. But Samba Godhumai has a peculiar and a nutty taste and so is very well suited for Halwas. 

And I have seen the cooks working hard to prepare it.  From that day I have been always scared to make it, thinking that it is a huge process and needs a lot of help.  But then I love to eat when it is served in the functions and wait for it. And now its my Sons turn. 

Somedays back I saw a very easy version of this in Sharmis Passion. She had used wheat flour to extract the milk and this made the process much simpler. So thought of giving it a try.

This month Priya had chosen Sharmis Passion for the Tried and Tasted Event. So I wanted to make use of this opportunity to thank Sharmi for the easy recipe.


Wheat Flour - 1 cup
Sugar - 2 cups
Ghee - 2 1/2 cups
Cardamom Powder - 1/2 t.sp
Food Colour - 1 pinch
Fried Nuts - 1/8 cup


  1. Knead the wheat flour to a soft dough using some water.
  2. Now place the dough in a container and cover it with about 2 to 3 cups of water.
  3. Let it rest for the night.
  4. Next day, completely dissolve the dough in the water using your hands till there are no more lumps left.
  5. Drain this liquid using a strainer. Discard the gluten, after straining the milk.
  6. Leave the milk to rest in the container for about 1/2 hr to 1 hr.
  7. The thick milk will settle down and a layer of water will be seen up.
  8. Try to discard this layer of water slowly without disturbing the settled milk.
  9. Now in a non-stick pan heat the sugar with about 1/4 cup of water.
  10. Let the sugar form the single string consistency.
  11. Once the right consistency is reached add the thick wheat milk and keep stirring.
  12. Slowly it will start getting thicker.
  13. In the meanwhile slightly warm up the ghee in a different vessel and keep it ready.
  14. Once you have reached the porridge consistency start adding the ghee about 2 to 3 tb.sp at a time and keep stirring.
  15. Add the colour and keep mixing.
  16. Keep on stirring and adding the ghee slowly. Everytime you add the ghee and stir it will be absorbed, then again add ghee and stir.
  17. At a point of time the whole mass will start moving together.
  18. At this time add in the Cardamom Powder and roasted nuts and keep stirring.
  19. Keep stirring and adding ghee.
  20. Slowly it will start oozing out the ghee.
  21. At this stage you can stop adding the ghee. But keep stirring. Stir till it has reached the Halwa consistency and its raw smell or raw taste :) has gone/vanished. When you are able to make a ball, that means the Halwa consistency has reached.
  22. Transfer it in another vessel, serve hot or cold.
  23. You can also pour it into a tray and cut into pieces.
  24. In the whole process do not stop stirring. When the final stage is nearing it becomes hard to stir, but do not leave keep stirring.
  25. And there the excellent Godhumai Halwa is ready in a easy way.

Sending this to my announcement post of the Tried and Tasted Event in Kitchen Chronicles and to Priyas Versatile Recipe who is hosting the Tried and Tasted Event this month.

And this delicious Halwa is also going to
Kids Delight - Dessert event hosted by Veg Nation. The event was started by Srivalli of At Spice your life.
Foodabulous Fest hosted by Preeti's Kitchen Life.
Hot Beverages and Desert within 45 minutes hosted by Just Cooking N Baking
Manasi of A Cook @ Heart is holding a event called "I Must Make That" and she also has a giveaway. And after seeing her announcement I realized that the CupoNationIndia is catching up faster. And so sending this entry to her.
and to the Sweet Luv - CJ#4 hosted by Cooks Joy

Thursday, January 3, 2013

Vellai Paniyaram


Thought of starting this year with a very traditional Chettinad dish, for which I had lot of requests.  It is the very famous Vellai Paniyaram, without which a function is never complete in Chettinad.  People of all age like it very much and goes best with Vara Milagai Chutney or Kara Chutney. It is a fluffy pillow like savory which is usually served in chettinad houses and functions as evening snacks or as one of the dishes in the morning breakfast.

Vellai Paniyaram has very few ingredients and takes very less time of preparation. The only time taken is the time for the soaking of the Rice and Dal i.e. about 1 to 2 hrs. Thats it, once the batter is ready then it gets done very fast. There is not much recipe variation for this traditional dish.


Raw Rice - 1 Cup
Parboiled Rice - 1/4 cup
Udad Dal (Ulundham Paruppu) - 1/4 cup
Salt - as required
Sugar - 1 t.sp
Milk - about 1/4 cup
Oil - for frying


  1. Wash and soak the mixture of rice and dal.  
  2. Grind it in a grinder or in a mixer to a fine batter.  
  3. Add the sugar, salt and mix. 
  4. Check the consistency of the batter it should be little more watery than the dosa batter. To get the right consistency add milk as required and mix.
  5. Take a deep and round bottomed kadai. 
  6. Add only enough oil so that the paniyaram can just rise up and is able to float.
  7. Heat the kadai on a small burner.
  8. Once the oil is medium hot turn the burner to the low mode.
  9. Beat the batter with a ladle or a whisk.
  10. Now with a round ladle pour the batter in  the oil.
  11. The Paniyaram will get cooked , rise on its own and float.
  12. At this point turn it, let it cook for one more minute and remove.
  13. Make it one by one at a time.
  14. Serve it hot with chutney.

Points to remember

  • Use only rice which we use for cooking and not the rice which is used for making batter. Like, do not use idli rice since it is a batter rice and used for cooking. Raw rice also the same thing applies.
  • Do not add too much oil to the kadai.
  • Do not over heat the oil.
  • And always keep the flame on low through out the cooking process. Once in a while if the temperature of the oil goes down very much then you can rise it. Otherwise keep it on low always.
  • Do not touch it in the oil before it starts floating on its own. 
  • After it starts floating you pour little, little oil on the top so that it helps in the cooking process.
  • After turning do not cook for long.
  • Your batter is of right consistency if the paniyaram is cooked fully. If it does not get cooked in the centre then your batter is thick, add more milk.
  • If you are not getting the shape of the Paniyaram and it is becoming round like a bonda then it means that the Udad dal content is more.
  • If the Paniyaram becomes rubbery after it becomes cold then the udad dal had been very less.
  • Adding the parboiled rice helps the paniyaram to remain soft even after becoming cold.

This recipe of adding Parboiled rice was given to me by my SL.
You can find recipes of
Another version of  Vellai Paniyaram here.
Red Chutney / Tomato Chutney