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Chettinadu Vella Paniyaram and Milagai Chutney


For the final day of Blogging marathon under the theme combo dishes is a classic Chettinadu combo Vella paniyaram and milgai chutney.
These vella paniyaram are so easy to make and batter doesn't need fermentation,as the name indicates it should be white in color.
Vella paniyaram and milagai chutney combo features in Chettinadu family's breakfast or evening snack for all occasions.
This recipe I noted down from Mrs.Revathi Shanmugam cookery show in a regional channel,with no further delay lets move on to the recipe.................



Basic Information

Soaking time 2 hours
Preparation time 15 minutes
Cooking time 20 minutes
Makes 20-22



Ingredients

IngredientQuantity
Raw rice/pacharisi11/4 cups
Boiled rice/Pulungal arisi/idly rice1/4cup
Urad dhal/ulutham paruppu1/4cup
Salt1tsp
Oilfor frying


Method

  • Soak the rice and dhal together for 2-3 hours and grind it to fine paste with salt.Add water and adjust the consistency(like dosa batter consistency).
  • Heat a flat bottom pan with the oil and keep it in a medium flame,pour a small ladle of batter to the hot oil.
  • Now gently with the help of the strainer ladle pour the hot oil over the paniyaram.
  • Once the edges becomes flip it to the other side and cook it for 1/2 minute.Remove it and drain it on a paper towel.
  • Vella Paniyaram is ready.


Serve it warm with milagai chutney.


Enjoy..................................................................
  • The consistency of the batter is very important it should be like dosa batter consistency.
  • Use a flat base pan and fry one paniyaram at a time.
  • This paniyaram tends to absorb little oil,so drain it on a paper towel,but the oil maintains the softness of the paniyaram.
  • Oil should be in a medium flame otherwise the color may change.
Milagai Chutney 


Ingredients
IngredientQuantity
Shallots20
Tomato2
Dried Red chilly 10
Tamarind Paste1tsp
Saltto taste
Mustard seeds 1tsp
Curry leaves1 sprig
Sesame oil 3tbs
Method

  • Grind the shallots,red chilly,tomatoes,tamarind paste and salt together to a coarse paste.
  • Heat a pan with oil and crackle with mustard seeds and curry leaves.
  • Add in the ground paste and bring it to a boil and let it simmer for 5-7 minutes.
  • Milagai Chutney is ready.


This recipe is off to Cook Book Challenge #4 January week 2. 




Sumber http://www.naliniscooking.com
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