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

Ingredient	Quantity
Raw rice/pacharisi	11/4 cups
Boiled rice/Pulungal arisi/idly rice	1/4cup
Urad dhal/ulutham paruppu	1/4cup
Salt	1tsp
Oil	for 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

Ingredient	Quantity
Shallots	20
Tomato	2
Dried Red chilly	10
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 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.