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Chettinad Cuisine ~ Vellai Paniyaram & Milagai Chutney
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Veggie Platter
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%3C/p%3E%3Cp%3EI%20noticed%20that%20how%20the%20ingredients%20measured%20traditionally%20for%20paniyaram%20preparation%20is%20also%20interesting.%20A%20cup%20is%20filled%20with%20rice%20and%20then%20leveled%20off%20%20(use%20a%20knife%20if%20preferred%20or%20can%20be%20done%20with%20fingers).%20Then%20urad%20dal%20is%20heaped%20over%20rice,%20as%20much%20as%20the%20cup%20can%20hold.%20Most%20of%20the%20recipes%20mentioned%20urad%20dal%20and%20rice%20proportions%20to%201:4%20but%20the%20traditional%20method%20uses%20a%20little%20less%20urad%20dal.%3C/p%3E%3Cp%3EIngredients%20for%20paniyaram:%3C/p%3E%3Cp%3E1%20cup%20rice%20(I%20used%20extra%20long%20grain%20rice)%3C/p%3E%3Cp%3E3%20tbsp.%20urad%20dal%3C/p%3E%3Cp%3ESalt%20to%20taste%3C/p%3E%3Cp%3EOil%20to%20fry%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E*%20Wash%20rice%20and%20urad%20dal%20in%20two%20exchanges%20of%20water%20and%20soak%20for%20at%20least%203%20hours.%20Drain%20and%20grind%20the%20ingredients%20adding%20water%20as%20needed,%20to%20form%20a%20batter%20like%20of%20dosa%20consistency.%20Transfer%20the%20batter%20to%20a%20bowl%20and%20add%20salt%20to%20it.%20Mix%20well%20and%20set%20aside.%20If%20your%20batter%20is%20too%20thick,%20add%20a%20tbsp.%20or%20two%20of%20milk%20to%20dilute%20it.%3C/p%3E%3Cp%3E*%20Heat%20oil%20in%20a%20wide%20sauce%20pan.%20The%20heat%20should%20be%20medium%20and%20the%20oil%20should%20not%20be%20very%20hot%20as%20it%20happens%20when%20frying%20Indian%20savories.%20The%20oil%20should%20be%20medium%20hot%20through%20out%20the%20process.%3C/p%3E%3Cp%3E*%20Pour%20a%20small%20ladleful%20of%20batter%20into%20the%20oil.%3C/p%3E%3Cp%3E*%20Now%20immediately%20take%20the%20spatula%20(that%20you%20are%20going%20to%20use%20to%20fry%20the%20paniyarams),%20dip%20into%20the%20hot%20oil%20and%20start%20pouring%20the%20oil%20along%20the%20edges%20of%20the%20dough%20circle%20you%20formed.%20You%20start%20noticing%20the%20curves%20forming%20along%20the%20border.%3C/p%3E%3Cp%3E*%20Then%20gently%20fry%20the%20paniyaram%20and%20it%20bloats%20up%20like%20a%20puri.%3C/p%3E%3Cp%3E*%20When%20it%20is%20cooked,%20flip%20it%20and%20fry%20for%20few%20more%20seconds.%20Remove%20and%20transfer%20on%20to%20absorbent%20towels.%20No%20need%20to%20fry%20until%20golden%20brown.%20They%20should%20remain%20white.%3C/p%3E%3Cp%3E*%20Repeat%20the%20steps%20with%20the%20remaining%20batter.%3C/p%3E%3Cp%3ETraditionally%20these%20paniyarams%20are%20served%20with%20spicy%20milagai%20chutney.%20This%20chutney%20is%20almost%20similar%20to%20Rayalaseema's%20erra%20karam.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EFew%20curry%20leaves%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3E*%20Peel%20and%20chop%20the%20onions%20into%20big%20chunks.%20Cut%20tomatoes%20into%20big%20chunks.%3C/p%3E%3Cp%3E*%20Blend%20together%20onions,%20tomatoes,%20salt%20and%20red%20chillies%20in%20a%20food%20processor%20to%20a%20paste.%3C/p%3E%3Cp%3E*%20Heat%20oil%20and%20add%20mustard%20seeds%20and%20curry%20leaves.%20When%20mustard%20seeds%20start%20to%20splutter,%20add%20the%20onion%20paste.%20Saute%20until%20the%20raw%20smell%20of%20the%20onion%20disappears.%20Turn%20off%20the%20stove%20and%20transfer%20to%20a%20bowl.%3C/p%3E%3Cp%3E*%20This%20can%20be%20served%20with%20paniyarams%20/%20idlis%20/%20dosas.%3C/p%3E%3Cp%3EThis%20is%20my%20post%20under%20%22Combo%20Dishes%22%20theme%20for%20BM%2336.%20Check%20here%20to%20know%20what%20other%20marathoners%20are%20cooking.%3C/p%3E%3Cp%3EComments%3C/p%3E){kind=link}