Tuesday, April 28, 2009

Vellai Paniyaram

It is a very popular, tasty, easy to prepare Chettinadu dish, white in colour and soft to touch.
Vendanpatti, Veguppatti, Velangudi, Vairavankoil and Pillaiyarpatti special.

Method of preparation

  • Wash and soak 1 cup of raw rice ( Pachcharisi / Kachcha Chawal) and 1/6 cup of Black gram (Uluntham paruppu / Urad dal) in water for about an hour.
  • Drain the water.
  • Finely grind to obtain batter.
  • Add water little by little while grinding to get Dosai batter consistency.
  • Add salt as per requirement at the last stage of grinding.
  • Transfer the batter to a vessel.
  • Heat three cups of oil in a deep pan (Iruppu chatti / Wok / Tawa)
  • Pour the batter in the hot oil using a ladle (Soup Spoon).
  • The batter will become flat and float on the oil.
  • Turn to the other side so as to be cooked well equally on both the side.
  • Remove this Vellai Paniyaram from the pan, drain the oil and keep it on a plate.
  • Continue making Vellai Paniyarams and add them to plate.
  • Serve hot with tomato chutney (Thakkali thuvaiyal).