Vellai paniyaram

This is one if the famous chettinad recipes. Used to have heavenly taste along with milagai thuvaiyal. I prepare this only for occasion due to use of excess oil for this recipe.

Ingredients

Raw rice - 1 cup

Urad dhal - heap over one cup of rice

Milk - as needed

Salt - as needed

Oil - as needed

Method

If you take raw rice in one cup, heap urad dhal over it, this is exact measurement…. Though this recipe may seems so easy, even bit variation will mess up the result.. moreover result depends on rice we use, quality of urad dhal we use… so soak raw rice and urad dhal for two hours, then grind it, add salt, mix milk with it ( this will give softness and white colour), batter should be little like dosa batter, pour this batter in middle of the oil… when it is cooked, flip over other side, take care that flame is in sim or medium, so that inner part of the paniyaram will be cooked well.. as this batter will observe oil a lot, keep plate in slanting position and then place paniyaram over it after few minutes transfer to serving bowl… serve hot with any red chilli chutney or garlic chutney….

Recipe for milagai thuvaiyal..... Just fry 20 pods of garlic and 15 red chillies in two tsp of sesame oil....grind it along with tamarind and salt.... Very hot chutney.... Tastes superb with idly and this paniyaram.... This chutney can be served by adding little seasame oil, which improves taste....