Tuesday, July 10, 2012

Vellai Paniyaram - Chettinad Delicacy

Just in my other post I was rambling about how hard it was to try new recipe.. But just got a right time to try this one... Vellai Paniyaram. tried is as a snack. I used to dread trying these paniyarams.. there are a lot of things to consider in order to make a perfect paniyaram. Like the rice, urad dal quality, hotness of the oil, consistency of the batter, even the color depends on the dal etc. It takes practice to perfect... or thats what I tell myself whenever it won't come out well, but this time it was real goood, so thought of sharing with you all :)

Number of servings: 8-10 paniyarams
Raw rice - 1/2 cup (I did not use sona masoori)
Urad dal

  • You may have noticed that I din't give the measurement for urad dal.. that is because the way we measure to make vellai paniyaram is different. You take rice in a cup (I used 1/2 ulakku measure) and sweep it off flat to the brim of the cup, so there is no mountain like rice sitting on the cup. 
  • Now take the urad dal and add it to the brim of the rice cup to make it a mountain like meausrement. So its 1 flat cup of rice and a mound of urad dal on top of it
  • Soak the rice and dal for a couple of hours and grind it smoothly with no rice chunks in the blender
  • Add salt. The batter should not be too thick, not too watery - this might make hard paniyarams.
  • Heat oil in a kadai in medium and take a ladle of batter and pour it in the kadai. Wait til the paniyaram fulffs or floats, this is the indication to turn it over and cook. Then take out the paniyaram, draining the excess oil.
It is very very easy to make.. but looks long in the writing. But everything little thing matters in making a perfect paniyaram!


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