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).
  
  

Kummayam

It is an excellent, easy to prepare, delicious chettinadu / chettinad sweet dish or dessert.

Ingredients:

• Raw rice (pacharisi / colam rice / kachcha chawal): ¼ azhakku (approx 60 ml)
• Black gram (uluttham paruppu / urad dal): ½ azhakku (approx 125 ml)
  Split green gram (pasipparuppu / moong dal wash): 2 azhakku (approx 500 ml)
• Jaggery (vellam / gud): 500 gm
• Ghee (nei): 200 gm
  
  
  Method:
  
  
• Roast the rice, black gram and green gram separately.
• Mix them together and grind to fine flour.
• Sift with the help of a sieve and keep aside.
• Take the jaggery in a vessel.
• Add a little water.
• Heat a little till the jaggery dissolves and filter.
• Mix this with the flour.
• Make up the consistency like that of dosai batter.
• Now, heat it slowly by adding ghee gradually.
• Cook till the appearance of shiny colour.
• Serve hot or cold.
  

Suitable to prepare during festivals and special family functions.