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
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.
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.