chettinad vellai paniyaram recipe /marudhuskitchen

chettinad vellai paniyaram recipe is a signature dish that most of us know and its best paired with spicy kara milaga chutney. Best taken as a tiffin and it makes a different variation to the routine breakfast or even dinner.For long time I was eager to try this chettinad vellai paniyaram recipe and now finally I have done and it turned out so good. It’s not at all a time-consuming recipe. Because we need not even ferment the batter it’s very simple and can be done instantly anytime

except the soaking hours.I used to get this package of vellai paniyaran and milaga chutney often from my chettinad friend till she was with me in my place. That whitish delicate paniyarams with bright reddish kara milaga chutney that she gives was very addictive and still lingers in my mouth. If you are doing it for more cups of rice then you can use a wet grinder and for smaller portions mixer grinder will itself be enough. The chutney should definitely be spicy to appreciate the combination with paniyaram which is bland.

chettinad vellai paniyaram recipe /marudhuskitchen

INGREDIENTS:

For paniyaram:

Raw rice/pacharisi – 1 cup(flat)
Whole urad dal/ulundhu – 11/2 tbsp
Salt to taste
oil to fry

For milaga chutney:

Small onions – 1/2 cup
Red chillies – 10-12(half and half kashmiri chillies)
Garlic cloves – 10
Tomatoes chopped – 1/2 cup
Oil to saute the above – 1 tsp
Salt to taste

Oil to temper – 1 tsp
Mustard – 1 tsp
Some curry leaves

METHOD:

For Vellai paniyaram:

1.Take flatted one cup of rice and heap urad dal over the cup.
2.Wash these and rinse for 2 hours.
3.After that grind it to a fine paste by adding necessary salt.

4.The consistency should be thinner than dosa batter.
5.Keep a kadai with oil when it heats up pour using the laddle one by one for a minute and turn to other and immediately take out.

6.Drain in a tissue the paniyaram should not become golden it should be white but cooked in the inside also.
7.In the same way use all the batter and do the paniyarams.

For chutney:

1.In a kadai add oil,saute onions, tomatoes,redchillies,garlic with some salt and nicely stir till all rawness goes off and cooked, switch off.
2.After it cools grind it and temper it with mustard and curry leaves by adding oil and let the mustard splutter.
3.Add this to the chutney and mix.
4.Serve with paniyaram.

chettinad vellai paniyaram recipe /marudhuskitchen

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Prep Time 2 hours hrs

Cook Time 20 minutes mins

Servings 2 -3

Ingredients

  

For paniyaram:

• Raw rice/pacharisi - 1 cup flat
• Whole urad dal/ulundhu - 11/2 tbsp
• Salt to taste
• oil to fry

For milaga chutney:

• Small onions - 1/2 cup
• Red chillies - 10-12 half and half kashmiri chillies
• Garlic cloves - 10
• Tomatoes chopped - 1/2 cup
• Oil to saute the above - 1 tsp
• Salt to taste
• Oil to temper - 1 tsp
• Mustard - 1 tsp
• Some curry leaves

Instructions

 

For Vellai paniyaram:

• Take flatted one cup of rice and heap urad dal over the cup.
• Wash these and rinse for 2 hours.
• After that grind it to a fine paste by adding necessary salt.
• The consistency should be thinner than dosa batter.
• Keep a kadai with oil when it heats up pour using the laddle one by one for a minute and turn to other and immediately take out.
• Drain in a tissue the paniyaram should not become golden it should be white but cooked in the inside also.
• In the same way use all the batter and do the paniyarams.

For chutney:

• In a kadai add oil,saute onions, tomatoes,redchillies,garlic with some salt and nicely stir till all rawness goes off and cooked, switch off.
• After it cools grind it and temper it with mustard and curry leaves by adding oil and let the mustard splutter.
• Add this to the chutney and mix.
• Serve with paniyaram.
  

Notes

The oil should be hot enough to fry the paniyaram but it should not make them golden so adjust the flame accordingly.
Amount of chillies can be increased or decreased as per ur taste.
For colour I have added half and half kashmiri with the ordinary red ones.
The consistency of the batter should be thin but not watery.

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