Vellai Paniyaram with Milagai Chutney Recipe | Chettinad Recipes | Classic Combo 9

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

 

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