Vellai Paniyaram

Method

1. 1

   Prepare fermented batter: Use well-fermented regular idli-dosa batter (or a slightly looser consistency).

2. 2

   Season batter: Mix in 1 tsp sugar and 1 tbsp fresh grated coconut into the batter. The sugar helps give vellai (white) paniyaram its characteristic slightly sweet flavour.

3. 3

   Heat paniyaram pan: Place the kuzhi paniyaram pan on medium heat. Add 2-3 drops of oil into each round cavity.

4. 4

   Test oil: A drop of batter in the oil should sizzle immediately.

5. 5

   Fill cavities: Fill each cavity three-quarters full with the sweetened batter.

6. 6

   Cover and cook: Cover with a lid. Cook on medium-low heat 3-4 minutes until the base of each paniyaram is pale golden.

7. 7

   Turn with skewer: Use a wooden skewer or the back of a spoon to carefully turn each paniyaram.

8. 8

   Cook second side: Add a small drop of oil. Cover and cook 2-3 minutes until the second side is also golden.

9. 9

   Check doneness: Insert a toothpick — it should come out clean.

10. 10

    Serve: Vellai paniyaram should be white, soft and slightly sweet. Serve with coconut chutney.