Vellai Paniyaram

                                 Vellai Paniyaram, as we all know is a popular Chettinad delicacy. Even two decades back in the apartment we lived, we had friends from Chettinad residing with us. From them I learned the recipe and tried a few times. Later the dish was only in my mind but never prepared.

                                 Thanks to the Vijay TV fame chef Venkatesh Bhatt for rekindling my interest through his elegant demonstration to try it immediately. It was perfect with the flavour of Uzhunda Mavu.This goes well with Tomato and Onion Chutney.

Vellai Paniyaram

Ingredients :

Raw Rice  1 cup
Urad Dhal   2 tbsp.
Oil, Salt,
Sugar  1 tsp.
Milk 1/4 cup

Method:

1. Soak rice and dhal for 2 hours. Grind to a fine paste, better in the grinder.
    For a small quantity mixer can be used. Add salt, sugar and milk. Make a
    batter, looser than the Dosai batter. Leave for 2 hours.

2. Heat oil, pour the batter in the middle. Reduce the flame. When one side is
    cooked, flip to the other side.

3. When the other side is cooked, remove from the oil. Increase the flame and
    pour the batter again in the oil. Only one Paniyaram can be cooked at a time.
    Finish off all the batter.