Vellai Paniyaram

Vellai paniyaram will have its place in all the chettiar functions big or small.There should be much care while preparing this dish.from choosig the rice to addig of water.dot be scared of the above said.practice makes the man perfect.go on practice today.

Ingredients:

Raw rice-1 cup (pacharise is the best choice)
Urudh dhal -little less than 1/4 cup.
Note:Take rice to the rim level of cup and cover urad dal to the the heap of the measurig cup.

Preparation:

1. Soak both rice and dhal for atleast one hour. Grind to a fine paste along with salt.

2. Soak both rice and dhal for atleast one hour. Grind to a fine paste along with salt.

3. Heat oil in a flat bottomed pan and when it is hot (do not overheat), take a big ladle of batter and pour on the hot oil(pour it slowly). Then take the hot oil in the pan and pour over the frying paniyaram (like making of poori). Keep the stove in medium heat. Fry both the sides for one or two minutes. Do not over fry.

4. Allow the paniyaram to cool and now break the paniyaram and see that it is cooked inside also.Sometimes the paniyaram will rise like a ball, and then the problem will be either the oil is too hot or your batter is too thick. If you feel it is too thick pour little milk to make it watery.

5.Sometimes you may feel that the paniyaram drinks oil then the mistake is that u have added too much urudh dhal or your urud dhal is very good in quality. In that case you can add little idly batter, or rice flour.

6. It goes well with tomato chutney or kara chutney.