CHETTINAD VELLAI PANIYARAM WITH TOMATO CHUTNEY

in , , , , , on Friday, June 8, 2012

Chettinad vellai paniyaram with chutney     I have always been fascinated by the scene in the film ‘Roja’ in which Aravinda Swamy’s Big Grin Boss says ‘Vellai Paniyaram…’ HappyWe make these paniyarams mostly in our home. We have paniyaram as dinner in my mom’s place, but after marriage, in my in-law’s place its not considered as a dinner dish. Its rather ok for evening snack. So we rarely make. Same with my hubby.

     I have tried this paniyaram quite a few times from MB’s cookbook… I love it a lot. The raw smell of the batter with rice and urad dal with all those onion and ginger and curry leaves remind the taste of vadai :) In first few attempts, I got in a bit of harder side and then figured out what could be the reason. Though the recipe is called vellai paniyaram, I never got it so white, but I am sure if we make it in non-stick pan it will come out whiter.  Mine is an indolium. 

    The chutney recipe also I tried from Mrs Mallika Badrinath’s cookbook,for the first time and I love it. I should say this is a perfect side dish/chutney for paniyarams.

Edited to Add:

I get a lot of mails/comments about the authentic recipe. So I am updating here. The ingredients are only the rice and urad dal as mentioned in the table,just do not add anything else,grind with water,milk and salt and deep fry the one laddle of batter at a time in kadai with oil,only filled 1/4 th.  Here is the picture updated:

Chettinad vellai paniyaram

 

VELLAI PANIYARAM

(recipe from Mrs mallika badrinath’s 100 tiffin varieties)

Ingredients

Raw rice(I used basmati rice) 1 cup
Urad dal(white,whole) 1/4 cup
Milk 1/4 cup
Salt 2 tsp(or adjust per ur taste)
Cooking soda 1 generous pinch
Oil as needed
Onion 1
Ginger,finely chopped 1 tsp
Green chilli 1
Curry leaves few
Coriander leaves few
Soaked channa dal 3 tblsp

When I Google-d for extra tips, I found this measurement here. If you take rice upto the rim,you can fill the urad dal to make it full and that will be a correct ratio. But if you are using cup measurement, the refer the above.

Rice upto the rim

 Top with urad dal to fill

 

Method:

  1. Soak rice and dal at least for 2-3 hours and grind it to a batter,with required water,soak channa dal separately .Add salt and milk while you are grinding itself,but at the end.The batter should be light,not too thick in consistency.  
    batter consistency
  2. Chop onion,green chilli,channa dal,curry and coriander leaves and mix along with ginger.Add cooking soda at the time you are going to make.
    ingredients
  3. Heat a paniyaram pan and grease the moulds with generous oil and pour the well mixed batter in it. Cook covered in low flame and flip and cook on the other sides too. Serve with a tangy & spicy chutney!
    vellai paniyaram
      The chutney I have given below was really yummy with these paniyarams,so if you decide to make this paniyaram do try this same chutney!
    Vellai paniyaram

TOMATO CHUTNEY 

 

INGREDIENTS

Small onions/shallots 1/2 cup
Tomatoes 2
Red chillies 5
Saunf/fennel seeds/soambu 1 tsp
Salt As needed
Asafoetida 1 pinch
Oil 1 tblsp

 

Method:

  1. Peel the shallots, grind it along with roughly chopped tomatoes,red chillies,asafoetida,fennel and salt.
    DSC_3711 DSC_3712
  2. Heat a pan with oil and boil this chutney until the oil separates from it.
    DSC_3715 DSC_3717

Serve with hot paniyarams!  With fennel seed’s smell,this chutney I have to say,IT SIMPLY ROCKS!!

Side dish for Paniyaram

                            Notes:

                            • For the paniyarams,the batter should be a bit watery…if it is too thick,they will turn hard…so you can add milk and mix.
                            • You need not ferment this batter, you can make instantly or if you are going to make in the evening,you can grind and keep in the late afternoons.
                            • As its not fermented, the paniyaram will not be browned.
                            • You can just mix salt and avoid onion,green chillies,ginger,curry and coriander leaves and the channa dal and pour the plain batter in oil (deep fry) to make Vellai Appams.
                            • I seasoned both the paniyaram batter and the chutney with mustard,even though it was not mentioned in the cookbook.
                            • Be sure you add soaked channadal in the batter… If you not soak then it will not be nice,you have to bite it hard.

                            This entry was posted on Friday, June 8, 2012 at 12:59 PM and is filed under , , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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