Vellai Paniaram

This is a very traditional dish from the chettinadu cuisine.It is popularly known as vellai paniyaram with rojapoo thoovial. It is a very simple recipe but needs practice to get  it right. In olden days, there was a saying- when they come to see a bride they used to ask if the girl knows to make this paniyaram as it was not an easy one. So I have also included the video for better understanding.
Preparation time:
30 mins
Serves 8

Ingredients:
Raw rice-4 cups
Urad dal-1/4 cup
Salt to taste
Oil to fry

Preparation:
Wash the rice and urad dal twice and soak in enough water for three to four hours.
Using a grainder, grind it into a very smooth batter.(dosa batter consistency)
pic1-its not yet done(you can see grains)
pic 2-its smooth enough


Add salt and you can start pouring your paniyaarams immediately.
If you are planning to pour it later, you can refrigerate it. But you have to bring the batter to room temperature before pouring the paniyaarams.
In a flat bottomed kadai, pour enough oil to deep fry and heat it. When it gets hot, reduce to medium flame.
Start pouring the paniyaarams one at a time into the oil using a round flat ladle as shown in the picture and videos.
Pour it into the oil in such a way that the whole ladle of batter is poured in one stretch and remove the ladle from the oil immediately after pouring.
When the paniyaaram rises to the surface of the oil, flip it to the other side and cook for a minute, then remove from the oil & drain the excess oil on a tissue if required.
Usually paniyaaram should be pure white in colour, so do not overcook it.
Only for roast paniyaarams you need to cook it for a few more minutes.
Your soft vellai paniyaarams are ready to be enjoyed with rojapoo thovaiyal.

Notes:
This paniyaaram goes well with rojapoo thovaiyal, here is the link for that click here
Suppose your batter becomes runny, you can add a little idiappam flour. Its recipe is included in the notes section of  this recipe.(click to goto page).
If you don't have idiappan flour you can add raw rice flour.
If you feel the paniyaarams are dry(not soft), add a little (few spoons) of milk to the batter and mix thoroughly before pouring.
You can also save the grainder washed water to adjust the consistency of the batter.
If you use the mixie to graind the batter, keep it in the fridge for at least 2 hrs and bring it to room temperature before pouring because the batter grainded in mixie will be warm so if you pour it immediately, the paniaaram will be dry and rubbery.
For the traditional recipe, they take raw rice till the brim of the cup and keep the urad dal as a heap above the cup. Its quantity just enough to stand on top of the rice. NOT MORE THAN THAT!(now i have given you all easy measurements in cups)





























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