Vellai Paniyaram
Vellai Paniyaram (Chettinad)
Without Vellai Paniyaram there is no marriage in chettinad. It is a delicacy of chettinad cuisine. It is a traditional recipe of chettinad. Every occasion and festival they make vellai paniyaram. Many of my friends ask how it will puff up. There is no magic. Follow the notes it will come out well.

Chettinad Vellai Paniyaram

Vellai Paniyaram Ingredients:
Raw rice - 200 gms
Urad Dal - 4 tsp
Salt - to taste
Oil - for frying
Sugar - 1 tsp( Optional)
Milk - 2 tblsp
Vellai Paniyaram Method:
Take the rice in the tumbler and flatten it with hand and place urad dal over the rice. Wash and soak raw rice and urad dal together for one hour to two hours.
Vellai Paniyaram

Grind this mixture in a mixie or grinder to a smooth batter with required amount of water and salt. Don’t add more water (dosa batter consistency). Add required amount of salt and sugar and mix it well.
Vellai Paniyaram

 Mix the batter well and take one ladle full (small kuzhi karandi) of batter and pour slowly in the hot oil.
Vellai Paniyaram

When the paniyaram will puff up, turn the paniyaram and take it out with the help of needle like Ladle (karuthu). Drain the oil and serve hot with red chilli chutney (varamilagai thuvayal).


Vellai Paniyaram

Note:
Don’t ferment the batter.
Turn the paniyaram otherside and take it out quickly otherwise it will become crisp.
Use maavu pacharisi for better results.
If the batter is too thick, the batter will not cook in the centre.
If the batter is thick add milk and make the batter thin.
If the batter is watery, add little idli batter and make required consistency.

Vellai Paniyaram





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