Recipe: Tasty Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu

Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu. Vellai paniyaram with kara chutney is an amazing combination. Chettinad style vara milagai thuvayal,chutney recipe for idli,dosa, paniyaram -Yummy,spicy side dish! Vara milagai chutney is a popular side dish for idli,dosa and paniyaram in Karaikudi-Chettinad region.

This paniyaram turns out so fluffy and taste delicious with chutney or sambar. I have already shared paniyaram recipe but this is a authentic recipe for the chettinad kuzhi paniyaram handed down to me by my perimma. Chettinad style dangar chutney / daangar chutney. You can cook Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu using 24 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu

1. Prepare of For Chettinad Vellai Paniyaram:.
2. You need of Raw rice-.
3. Prepare of Urad dal-.
4. Prepare of Coconut milk-.
5. Prepare of Salt-.
6. You need of Oil-to shallow fry Paniyaram.
7. You need of For Spicy Chilli Garlic Chutney:.
8. Prepare of Dried Red Chillies.
9. It’s of Shallots-.
10. You need of Garlic-.
11. Prepare of Tamarind- small amount.
12. It’s of Rock salt-.
13. It’s of For Seasoning:.
14. It’s of Mustard-.
15. You need of Urad dal-.
16. It’s of Curry leaves-a spring.
17. It’s of Sesame oil-to saute.
18. It’s of For Red Rice Puttu:.
19. Prepare of Red Rice-.
20. It’s of Grated Coconut -.
21. You need of Palm sugar-.
22. It’s of Cardamom powder-.
23. You need of Cashew-.
24. It’s of Ghee-.

Traditionally served along with vellai paniyaram during festivals and special occasions. This is a very traditional Onion and Garlic chutney prepared in chettinad and referred to as Dangar. Its also called as korada chutney in some areas. Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala.

Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu step by step

1. Soak rice and urad dal in water for at least 2 hrs and grind them together in a wet grinder or even use a mixer grinder until smooth like idli-dosa batter.Add salt to taste to the batter,mix well and set aside them for 10 minutes..
2. Heat oil in a pan to shallow fry at high temperature.Meanwhile add required cocnut milk to the paniyaram batter,mix well and make the consistency of the paniyaram batter to be thin and lose than the dosa batter..
3. Take the paniyaram batter in a slightly flat ladle,pour it in the center of oil and immediately reduce pan heat from highest to lowest.Wait until flower like pattern forms on the side of paniyaram and paniyaram starts to float on the oil.carefully flip the paniyaram to the other side and cook for few minutes.Drain paniyaram from oil and palce it on the plate.
4. Again increase the pan heat to highest temperature and repeat the steps and it goes very well with spicy chilli garlic chutney..
5. For spicy chilli garlic chutney :Grind coarsely dried red chilies with tamarind and salt.And then add shallots,garlic with them,grind together into a fine paste.Heat the sesame oil in highest temperature spluttered with mustard,urad dal and curry leaves and add the seasoning items in to chutney..
6. For red rice puttu:Wash the red rice and soak it for 1/2 hr.Drain the excess water.Spread the rice in a clean cloth and dry it under the sunlight for 2 hours.Dry roast the flour in a heavy bottomed kadai till it becomes very dry.Store it in a airtight container.It lasts for 2-3 months..
7. Take 1 cup of red rice flour,add salt and mix.Sprinkle water little by little and mix well until in a crumble texture.Then steam in idly pan for 10 min in medium flame..
8. Then transfer into a bowl,mix with grated coconut,required sugar,cardamom powder and a tbsp of ghee.Finally garnish with roasted cashew..

It goes very well with hot rice / hot idli or dosa or I have used both regular red chillies as well as Kashmiri red chillies to get nice color. Do not over roast the spices for grinding, otherwise you will. In a blender grind dry red chilly,garlic and small onions together. Kuzhi Paniyaram is a popular Chettinad tiffin item, where fermented rice and lentil batter mixed with seasoning and steamed in special pans which comes with little golf ball size holes (kuzhi in Tamil). These paniyarams can be made either sweet or savoury.