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Vellai Paniyaram – July 1st, 2005
Ingredients
Pre-Boiled Rice: 1 cup.
Boiled Rice : 1 Table Spoon
Urdhal : 1/6th cup.
Milk : Quarter cup
Salt : as required.
Preparation
Soak the rice and uratdhal for two hours and grind like dosa flour and add salt to it. Pour the milk while grinding. Keep it aside.
Now, place a deep pan in the burner. Pour oil into it and pour one full lid of flour into the oil and turn it within 10 to 15 seconds to the other side. Now remove it from the oil, and the paniyaram is ready.
Make one paniyaram at a time. After taking it out, pour the next full lid of flour in the oil. Unlike vadai and Masala Paniaram, vellai paniaram has to be made one after another.
Serve it with hot tomato chutney.
TOMATO CHUTNEY
Ingredients
Oil: Two table spoon Spoons
Mustard: One tea spoon
Uratdhal: One tea spoon
Curry Leaves: One tea spoon
Onions: 2 big
Tomatoes: 2 big
Tamarind ball: one Gooseberry size
Ani seed: 1 Tea spoon
Cummin Seed: Tea spoon
Chilli: eight (fry and keep)
Salt: as Required
Preparation
Cut the onions and tomatoes into pieces. Place a pan in the burner. Pour a little oil. Put the aniseed, cumin seed, chilies, onions, tomatoes and tamarind ball one after another. Stir for five minutes and take it out from the burner. Keep it aside and let it cool. Grind it.
Again put the pan in the burner and pour the rest of the oil and put the mustard, uratdhal and curry leaves one after another. Let the mustard splurt and the uratdhal turn into golden brown color, now pour the ground chutney and let it boil for fifteen minutes. Now add the required salt to it.