A Chettiar marriage ceremony in Tamil Nadu’s Chettinad area is really a gourmand’s delight. Sandwiched within the arid belt between Pudukottai and Ramanathapuram are the 70 odd villages and cities that make up Chettinad virtually each avenue has a captivating story and virtually each kitchen can dish up scrumptious meals. It’s the weddings that deliver out the most effective of Chettinad delicacies. The area’s delicacies which continues to be largely a protect of native cooks is put underneath the highlight over days of meals binging. It was at certainly one of these weddings that I first sampled the delicious Vellai Paniyaram.

More just lately I checked this distinctive dish at Vaadhyar’s House in Kannadukathan, a heritage residence that has morphed into a classy café that’s managed by The Park Hotels. The locals used to discuss with this heritage residence as Vaadhyar Veedu (or Teacher’s home; this has been residence to generations of academics). The identify caught; this café blends and exudes a up to date vibe with a powerful affect of conventional Chettinad structure.

Are Vellai Paniyaram And Idli Same?

It would possibly resemble an idli (Vellai is Tamil for white) from afar or in blurry meals footage however the vellai paniyaram just isn’t fairly the identical. It begins with the identical prep that mixes rice and urad dal nevertheless it’s the milk that’s added after the batter settles and the ultimate step (when these splodges are deep fried). It’s the sunshine and crispy texture that units this snack aside. It’s normally served with chutney (see recipe) and works equally effectively for breakfast or as a day snack.

Also Read: How To Make South Indian-Style Egg Paniyaram For A Quick Breakfast

Vellai Paniyaram Recipe | How To Make Vellai Paniyaram

Recipe courtesy – Vaadhyar’s House

Ingredients

• 1 cup Raw rice, soaked for two hours
• 2 tablespoons black urad dal (Whole), soaked for two hours
• 1/4 cup milk
• 1 tablespoon sugar
• Salt – to style
• Oil – for deep frying

Method

1. For the Vellai Paniyaram batter, wash and soak the uncooked rice and urad dal in water for two hours.
2. Grind each elements to a really clean combination in a mixer grinder.
3. Add solely simply sufficient water for it to grind, don’t make it watery. Ensure the batter as thick as potential. This is the important thing step, this dish is dependent upon the consistency of the batter (ideally thinner than dosa batter)
4. Add sugar and salt to the batter, and let it relaxation for one more hour.
5. Heat oil in a kadai/ frying pan for deep frying.
6. Mix the batter effectively. Add milk to make it watery at this stage.
7. Drop one tablespoon filled with batter into the Kadai. It will rise and puff up. Once the Vellai paniyaram is cooked on one facet, flip it and let it fry for a few seconds.
8. Transfer the new Vellai Paniyaram onto a kitchen towel. Pat the Vellai Paniyaram with an oil absorbent paper to take away extra oil and serve scorching!

Inji (ginger ) Chutney

Recipe courtesy – Vaadhyar’s House

Ingredients

• 1/2 cup Ginger peeled and chopped. (1 Cup – 250ml)
• 1 tbsp Urad Dal
• 1 tbsp Split Bengal Gram or Channa Dal
• 1/4 tsp Fenugreek Seeds
• 4 Red chillies – add as per desired spice requirement
• 4 Kashmiri Red chillies (optionally available). Can get replaced with 2 crimson chillies
• 1 lemon-size tamarind
• 1 tbsp Grated jaggery
• 4 tsp Sesame oil

Tempering

• 1 tbsp Sesame oil
• 1 tsp Mustard seeds
• 1 sprig of curry leaves

Method

1. Take the lemon-sized tamarind in a bowl. Add 1/4 cup of scorching water and set it apart for 10 minutes.
2. Wash the ginger totally and peel the pores and skin. Roughly chop the ginger and set it apart.

Preparation

1. Heat 2 tsp of oil in a heavy-bottomed pan. When the oil is scorching, add the Channa dal, urad dal, fenugreek seeds, crimson chilli and Kashmiri crimson chilli.
2. Fry the elements until the dal turns gentle golden color. Add these elements to a mixer jar.
3. In the identical pan, add 2 teaspoons of oil. When the oil is scorching, add the roughly chopped ginger.
4. Sauté the ginger until golden brown. Add to the mixer jar. Allow the elements to chill off.

For grinding:

1. To the mixer jar, add the soaked tamarind together with the water.
2. Also, add the grated jaggery to this combination.
3. Finally, add salt to style.
4. Grind the combination to a clean, however thick paste. Add a number of tablespoons of water whereas grinding provided that required.

For tempering

1. Heat 1 tbsp of oil in a pan. When the oil is scorching, add mustard seeds and permit it to sputter.
2. Then add the curry leaves and add it to the pan. Mix as soon as. Switch off the flame.
3. Add this tempering to the chutney. Mix effectively

Also Read: 7 Best South Indian Snacks Recipes: Banana Chips, Lukhmi and More

Coconut Chutney | Thengai Chutney

Recipe courtesy – Vaadhyar’s House

Ingredients

• 1 Cup grated coconut
• 2 Tbsp roasted gram dal (Pottukadalai)
• 3 Green chillies
• Salt – to style
• 1/4 tsp Tamarind paste
• For tempering
• 2 tsp Coconut oil
• 1 tsp Mustard seeds
• 2 tsp Split urad dal
• Curry leaves
• 2 Red chillies

Instructions

1. Take grated coconut, inexperienced chilli, salt, tamarind paste, roasted gram and add it to a mixer jar and grind all elements to a clean paste.
2. Heat oil in a pan. Add mustard seeds and permit it to splutter.
3. Add break up urad dal and sauté until the dal turns gentle brown. Then add curry leaves and halved crimson chillies. Switch off the flame.
4. Add this tempering to the Coconut Chutney and end.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch bins are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely acquired stronger as I’ve explored culinary cultures, avenue meals and fantastic eating eating places the world over. I’ve found cultures and locations by means of culinary motifs. I’m equally enthusiastic about writing on client tech and journey.