Vellai Paniyaram is a traditional dish prepared in every Chettinad home for breakfast. The dish gets its name from the colour of the paniyarams! Raw rice is soaked and blended to a smooth batter and deep fried. I used Kodo millet for this recipe and got beautiful paniyarams.
- 1/2 Cup Kodo/Varagu Millet
- 2 Tbsp Urad dal
- 1/2 Tsp methi seeds
- 1/4 Tsp Sugar
- 1/4 Tsp Salt
- 2 Tbsp Milk
- 8 Tsp Sesame Oil
- 250 Grams Shallots or chopped onion
- 250 Grams Tomatoes
- A marble size tamarind
- 6 Red Chillies
- 1/2 Tsp Salt
- 1/4 Tsp Asafoetida
- Wash and soak millet, dal and methi seeds for 3 hours. Drain.
- Grind to a smooth batter adding just 2 tbsp of water.
- Add salt and sugar. Mix well. Keep aside for an hour.
- Just before making paniyarams add milk. It should be thick dosa batter consitency.
- Heat oil in a pan. Once it is hot, pour a shallow ladle full of batter in the oil.
- Reduce heat immediately.
- Once it puffs up, flip and cook the other side for a few seconds.
- Remove and and drain it on a paper towel.
- Serve with Kaara chutney.
- In a 2 Ltr Pressure cooker add Oil.
- Spread onions as a second layer followed by tomatoes.
- Add chillies, tamarind, salt, asafoetida.
- Cook for 2 Whistles on medium heat.
- Open after pressure settles down. Blend to a fine paste and season with a tsp of mustard seeds, urad dal and curry leaves.
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- The consistency of the batter is very important. It should not be too thick or too thin. Add water and milk little by little.