Vellai Paniyaram

Vellai Paniyaram.... i think many of you all might have heard about this.... and to say its a wonderful white color spongy paniyarams that are only made by chettiars. this is again served with breakfast mostly. its a tiffen item... or i should say one of the tiffin item.... in most household it is made as a snack or a supplementary palagaram with the morning breakfast. 

Vellai Paniyaram with Milagai Thuvayal

Ingredients:

• Raw Rice (Pacha arisi) - 1 glass
• Urudh Dhal - a hand full.
• salt.
• oil to fry

Method:

Soak the rice and dhal together for about an hour or two. Grind with little water. 

Do not grind too fine or too coarse. The consistency should be as that of dosa batter. Add salt to taste. 

Heat the oil in the kadai and beat the batter well and a pour a ladle full of batter in the oil. After few seconds turn the paniyaram so that it will cook on the other side too. once you turn the paniyaram take it out of oil soon. Drain and serve.

Note: Take a glass full of rice, levelled and not heaped. and keep the urud dhal as a heap over the rice and that is the measure. When once you pour the batter in the hot oil leave it to cook for more time and when once you turn it the other side take it immediately. 

Check the paniyaram if there is uncooked batter inside try adding a little milk and do. other wise it may be due to insufficient urud dhal so add a spoon full of idly batter. every time you make a paniyaram beat the batter well before you pour it in the oil.

This particular dish sound so easy but at times it lets you down. some times it could be even due to the defect in the quality of rice.

Now lets look into a side dish for this vellai paniyaram, Milagai thuvayal as i always call it Red Chutney .

Milagai Thuvayal

Ingredients:

• Onion  - 2
• Tomato - 4
• Garlic  - 2 pods
• Red Chillies - 8 to 10
• Tamarind - little
• salt - to taste

To Season

• Oil - 1 table spoon
• Mustard - 1/2 tsp
• Urud dhal 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - a string

Method:

Grind all the above said ingredients.

Heat oil in a kadai season it with mustard seed, urud dhal, curry leaves, asafoetida and pour the ground chutney in it and let it to boil till the raw smell goes.

Note: You can also boil it well until it losses out all the water content. this can be had with idly dosa and also chapathi. This can be stored in fridge for at least a weeks time and good to pack and take while travelling.