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Chettinad Paniyaram

  • Author: Nithya Ravikumar
  • Prep Time: 300 minutes
  • Cook Time: 10 minutes
  • Total Time: 310 minutes
  • Yield: 4 to 5


  • Soak and grind:
  • Raw rice/Pacha arisi- 1cup
  • Par- Boiled rice/Pulungal arisi- 1 cup
  • Moog dal- 1/2 cup
  • Urud dal- 1/4 cup
  • fenugeek seeds- 1 and 1/2 tsp
  • Elachi powder- 1tsp
  • Jaggery- 1/2cup
  • Baking soda- 2pinch.
  • ghee+oil- 3tbs


  1. Soak all the rice and dal for 1 hour and grind into a batter and ferment for 4 hours.
  2. Make the jaggery syrup by adding water and strain the jaggery syrup.
  3. Add in elachi powder, jaggery syrup, baking soda to the fermented batter and mix everything well.
  4. Heat up the Panniyaram pan in medium flame, add in Ghee+oil.
  5. Add in the batter to the panniyaram pan, It takes 5 mins to cook and using a wooden skewer flip carefully and cook for another 5 mins.
  6. Cook until it turns golden brown.
  7. Chettinad paniyaram is ready!
  • Category: Snacks/sweet
  • Cuisine: Indian