Chettinad Vellai paniyaram recipe | Milagai chutney combo

Chettinad Vellai paniyaram recipe | Milagai chutney combo is a popular snack of Chettinad prepared using raw rice and urad dal and served with milagai chutney. I have given the recipes for both “Vellai paniyaram” and “Milagai chutney”  here in easy steps with photos to follow.

Chettinad cuisine:-

No chettiar’s function will be complete without serving the traditional “vellai  paniyaram”. Even if you do not learn to cook this vellai paniyaram you should taste at least once in any function or at a restaurant. Once when you were new to kitchen it will be little difficult but you can master it and learn the tricks by experience. Almost all aachis of Chettinad will be able to prepare good Vellai paniyarams.

Chettinad Vellai paniyaram recipe – Here are some tips to get good paniyarams.

  • Basmathi rice will be mostly good for making vellai paniyarams.
  • After grinding the ‘paniyaram batter” refrigerate it for at least one hour.
  • Add one tsp of sugar before making paniyarams, so that when sugar hits the oil, it melts forming scalloped edge around the paniyaram.
  • If paniyaram rise like a ball, then the problem will be either the batter is too thick or oil is too hot. If the batter is thick, add milk to make it watery. Or if the oil is too hot, reduce the flame and try again.
  • If you feel that the quantity of urad dal increased, you can add little idli batter or rice flour.

Chettinad Vellai paniyaram recipe – Ingredients:

  • raw rice/ pacharisi –  1 cup
  • urad dal/ ulundham paruppu – around 1/4 cup ( rice upto the rim level of the measuring ‘ulakku’ or tumbler and the heap leavel with urad dal, which I have shown clearly in the photos below)
  • salt – to taste
Raw rice taken upto the rim level
Raw rice taken upto the rim level
On top of the raw rice, heap level is filled with urad dal
Raw rice and urad dal in a container
Raw rice and urad dal in a container

Chettinad Vellai paniyaram recipe – Method of preparation:-

1. Wash and soak raw rice and urad dal together in water for 2 hours.

Raw rice and urad dal soaked in water
Raw rice and urad dal soaked in water
Urad dal started to open after two hours

2. After two hours urad dal breaks open. Now you can grind into a fine batter adding required salt in a mixie or a grinder.

Batter in a grinder
Batter in a grinder

3. Do not add too much of water. Add a little so that the batter should be little watery than an idli batter and thicker than a dosa batter.

Chettinad Vellai paniyaram recipe | Milagai chutney combo - Paniyaram batter consistency
Chettinad Vellai paniyaram recipe | Milagai chutney combo – Paniyaram batter consistency

4. Refrigerate it for at least one hour. Now take it out and add two tablespoons of milk and 3/4 tsp of sugar.

Milk and sugar added
Milk and sugar added

5.  Heat a little broad tawa with required oil for deep frying. Once oil gets heated keep it in medium flame. Use a medium sized spoon with circular top as shown in the photo below.

Spoon used to make paniyaram
Spoon used to make paniyaram

Chettinad Vellai paniyaram recipe – Method of preparation:-

6. Now pour one spoon of batter into the oil. At first it will be in the bottom as in the photo below.

Paniyaram at the bottom
Paniyaram at the bottom

7. It rises up at once to the top of the oil as in the photo below.

Paniyaram came to the top
Paniyaram came to the top

8. With a ladle pour some heated oil in the tawa above the paniyaram. Turn it upside down and allow it to cook for one minute.

Paniyaram turned upside down
Paniyaram turned upside down

9. This paniyaram should be prepared one by one. We cannot put many paniyarams at a time as we do in masala paniyaram or vadai.

Chettinad Vellai paniyaram recipe | Milagai chutney combo
Chettinad Vellai paniyaram recipe | Milagai chutney combo

10. After taking the paniyaram out from oil, cool it and break the paniyaram and see in. It should be well cooked and there should not be any raw batter inside.  I have shown in the photo below. If not cook the next one little more. But the paniyaram should not be roasted.

One paniyaram broken and shown
One paniyaram broken and shown

I have added a video in you tube for showing the method of deep frying

For more Chettinad recipes in my website click on the links below

1. Chettinad paal paniyaram recipe | செட்டிநாடு பால் பணியாரம்

2. Chettinad Masala Paniyaram recipe | செட்டிநாடு மசாலா பணியாரம்

3. Kuzhi paniyaram Chettinad | குழி பணியாரம்

Now let us see about the preparation of the side dish Milagai chutney for Vellai paniyaram.

Chettinad Vellai paniyaram recipe | Milagai chutney combo

Milagai chutney Ingredients:-

  • tomatoes – 3 number (chopped)
  • onion – 1 (chopped)
  • red chillies – 3 number
  • tamarind paste – 1 tsp
  • salt – to taste

For Seasoning:-

  • gingely oil – 1 tblsp
  • mustard seeds/ kadugu – 1/2 tsp
  • urad dal/ ulundham paruppu – 1 tsp
  • asafoetida/ perungayam – 1/4 tsp
  • curry leaves – few

Method:-

1. Chop tomatoes, onion and collect all the ingredients together.

Chettinad Vellai paniyaram recipe | Milagai chutney combo - ingredients for chutney
Chettinad Vellai paniyaram recipe | Milagai chutney combo – ingredients for chutney

2. Grind into a fine paste in a mixie.

Ground ingredients
Ground ingredients

3. Heat 1 tblsp of gingely oil in a fry pan, add mustard seeds and when it splutters add urad dal and when it turns golden brown, add asafoetida and curry leaves.

Seasoning in fry pan
Seasoning in fry pan

4. Pour the ground mixture of chutney into the fry pan.

Ground ingredients poured into fry pan
Ground ingredients poured into fry pan

5. Keep in low flame, close and cook for two to three minutes carefully. Stir opening the lid often, because chutney may stick to the bottom of the pan. If it is open it sprinkles oil and chutney all around the stove.

Chutney closed with a lid and kept in low flame
Chutney closed with a lid and kept in low flame

6. Once when it turns dark red in colour and chutney becomes thick and oil separates, switch off the stove.

Chutney ready
Chutney ready

7. Transfer to serving bowl and serve as side dish for “Vellai paniyaram”

Milagai chutney ready to serve
Milagai chutney ready to serve

 

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