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PrintVELLAI PANIYARAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the rice and dhal with about ½ cup of water to make a smooth, thick batter.
- Add milk, sugar and salt. Mix well. Refrigerate for an hour.
- Add spoonful of water, if the batter is too thick and mix well.
- Place oil in a wide-bottomed iron skillet or tawa. Pour a small ladle of batter into the oil. When the paniyaram rises to the top, turn it over and remove it from the skillet.
- Drain the paniyaram on paper towels. Continue the cooking process till the batter is used completely and serve hot.
INGREDIENTS
- 150 grams extra long-grained rice, rinsed, soaked and drained
- 30 grams urad dhal, rinsed, soaked and drained
- 1 teaspoon milk
- ½ teaspoon sugar
- Salt, to taste
- Cooking Oil for deep-frying
11 comments for “Vellai Paniyaram”
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