Vellai Paniyaram and Kaara chutney~ Chettinad special

               Vellai Paniyaram is a traditional dish from chettinad.You can never see a chettinad feast without vellai paniyaram.It is such an authentic dish that makes it fetch a place in chettinad cuisine.This is served as evening snack with its best accompaniment 'Kaara Chutney'.     
                               

                                           
               Here,I have given the measurements in cups but traditionaly the measurements are like for one 'aalaku'(measuing cup) of raw rice ,the urad dal is heaped on top of the rice in the aalaku(approximately 1 handful or 1/4 cup).I always wanted to try this recipe and it came out really well on my first attempt.My dear hubby really loved it.

VELLAI PANIYARAM
Ingredients
Raw Rice - 1cup
Urad Dal - 1/4 cup
Boiled Milk - To Grind the batter
sugar - 1 teaspoon
salt as per taste
Oil for Frying


Method:

1. Wash the rice and dal and soak it in water for 2hrs.Then grind both dal and rice together to a consistency slightly thinner than that of dosa batter.
2. The battery should not be too watery.Do not add water while grinding.Only milk must be used.
3. Add sugar and salt.give it a nice mix.
4. It is advised that vellai paniyaram tastes good,when it is made immediately after grinding.It loses its taste when the batter sits in fridge.
5. To make vellai Paniyaram,Heat oil for deep frying preferably in non-stick kadai.when the oil is medium hot.Pour a ladle full of batter to the centre of the kadai and wait for it spread on its own.Kindly dont spread it manually.We can say that the batter is in right consistency only when it can spread on its own.
6. With another ladle,keep pouring the hot oil in the same kadai on top of the paniyaram.It helps the paniyaram to puff up.
7. Turn the other side and wait for the other side to be cooked.The paniyarm should be white in colour and soft.so dont overcook.Remove the paniyaram when sizzling sound stops.You should cook only one paniyaram at a time.
8. Serve it Hot with Kaara chutney.

                                                          

KAARA CHUTNEY

Ingredients

Small Onions or shallots -20

Dry Red chilli -  8 to 10

Tomato - 1

Garlic - 4 to 5

Sea Salt - as per taste

Sesame Oil required

Mustard seeds - 1 teaspoon
Curry leaves - 4 to 5

Method

Heat a teaspoon of oil in kadai,add red chilli,small onion,garlic and fry till onion turns transparant.then add tomato and wait till it turns mushy.switch off the stove and allow it to cool.Once the contents cool down tranfer it to mixer,add sea salt and grind it to a coarse paste.Heat some oil in the kadai,add mustard seeds and wait for it to crackle and add curry leaves.At this stage if you want to add Hing u can add it,Then pour in the coarse paste and mix it nicely and give it a boil.Remove from heat and serve with vellai paniyaram.
Note:Red chilly can be adjusted according to ur spice level.You can use big onion also but small onion gives flavour and taste.Try to use sesame oil(nallenai),Groundnut Oil(Kadalennai) and olive oil in cooking as they are very good for health compared to refined oil.