Chettinad Cuisine is the traditional cuisine of the Tamil Nadu Chettiar community that is celebrated across the country for its varied vegetarian and nonvegetarian fare. Every dish is a delicacy… A culinary masterpiece and a gastronomic experience indeed.
The classic combo features Chettinad’s famous Vellaipaniyaram teamed with a spicy “Milagai” chutney.
The Vellaipaniyarams are absolutely white in tune to their name. The soft spongy Paniyarams with a crisp circumference dipped in red hot chilly chutney are a delight to devour any time of the day.
Chettinad Vellai Paniyaram Recipe:
Ingredients for Vellai Paniyaram Recipe:
- 1 MEASURE OF RAW RICE
- BLACK GRAM DAL/URAD DAL TOP UP THE MEASURE AS SHOWN IN THE VIDEO
- SALT TO TASTE
- OIL FOR FRYING
Preparation Method:
- Wash and soak the rice and dal for 4 hours.
- Drain and grind to a smooth dosa-like batter using the necessary water.
- Add salt and mix well.
- Take a flat heavy bottomed pan .add oil and heat.
- When hot pour a ladle of the batter as shown in the video.
- The paniyaram will fluff up like a poori.
- Turn and cook.
- Do not allow to brown.
- Remove and serve hot with the milagai chutney.
Chettinad Milagai Chutney Recipe:
Ingredients for Milagai Chutney:
FOR THE CHUTNEY:
- Sambhar onion/Shallots 1 cup (peeled)
- Tomato 1 small
- Red chilly 3
- Kashmir red chilly 2
- Tamarind marble size
- Salt to taste
FOR THE TEMPERING:
- Sesame oil 2 tbsp
- Mustard seeds 1 tsp
- Curry leaves few
- Asafoetida ¼ tsp
Preparation Method:
- Add all the chutney ingredients to a mixer jar and grind smoothly without adding any water.
- Mix in the salt.
- Take a heavy-bottomed pan, add the oil, and heat.
- When the oil is hot temper and pour the ground chutney into the tempering.
- Lower the flame and cook with constant stirring till oil floats on the sides.
- Serve.
Vellai Paniyaram with Milagai Chutney is Ready 🙂
NOTE: THIS CHUTNEY CAN BE REFRIGERATED FOR A WEEK
