Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Vellai paniyaram with kara chutney is an amazing combination. A popular chettinad kuzhi paniyaram recipe made the authentic way.
Here is the best “Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu” recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu
- Make ready of For Chettinad Vellai Paniyaram:.
- Prepare of Raw rice-.
- Make ready of Urad dal-.
- Make ready of Coconut milk-.
- Take of Salt-.
- Prepare of Oil-to shallow fry Paniyaram.
- Take of For Spicy Chilli Garlic Chutney:.
- You need of Dried Red Chillies.
- You need of Shallots-.
- It’s of Garlic-.
- Make ready of Tamarind- small amount.
- Make ready of Rock salt-.
- You need of For Seasoning:.
- Prepare of Mustard-.
- Take of Urad dal-.
- You need of Curry leaves-a spring.
- You need of Sesame oil-to saute.
- It’s of For Red Rice Puttu:.
- Prepare of Red Rice-.
- Make ready of Grated Coconut -.
- You need of Palm sugar-.
- Make ready of Cardamom powder-.
- It’s of Cashew-.
- Make ready of Ghee-.
This is one of the easiest chutney recipes & ideal for travel as it is without coconut.Chettinad style dangar chutney / daangar chutney.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.
Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu step by step
- 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..
- 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..
- 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.
- Again increase the pan heat to highest temperature and repeat the steps and it goes very well with spicy chilli garlic chutney..
- 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..
- 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..
- 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..
- Then transfer into a bowl,mix with grated coconut,required sugar,cardamom powder and a tbsp of ghee.Finally garnish with roasted cashew..
Measure raw rice in a cup of flatten.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.
Its also called as korada chutney in some areas.Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala.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.
