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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, chettinad vellai paniyaram with spicy chilli garlic chutney and red rice puttu. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu is something which I have loved my whole life.

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.

To begin with this recipe, we must prepare a few components. 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 can achieve it.

The ingredients needed to make Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu:
  1. Prepare For Chettinad Vellai Paniyaram:
  2. Make ready 1 cup Raw rice-
  3. Take 2 tbsp Urad dal-
  4. Get 1/2 cup Coconut milk-
  5. Take to taste Salt-
  6. Prepare as needed Oil-to shallow fry Paniyaram
  7. Make ready For Spicy Chilli Garlic Chutney:
  8. Prepare 15 Dried Red Chillies
  9. Get 10 Shallots-
  10. Prepare 10 Garlic-
  11. Make ready as needed Tamarind- small amount
  12. Make ready to taste Rock salt-
  13. Make ready For Seasoning:
  14. Prepare 1/2 tsp Mustard-
  15. Get 1/2 tsp Urad dal-
  16. Take as needed Curry leaves-a spring
  17. Get 1/2 tsp Sesame oil-to saute
  18. Take For Red Rice Puttu:
  19. Take 1 cup Red Rice-
  20. Make ready 1/2 cup Grated Coconut -
  21. Take as needed Palm sugar-
  22. Prepare 1/2 tsp Cardamom powder-
  23. Make ready 6-7 Cashew-
  24. Prepare as needed 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.

Steps to make Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu:
  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.

So that is going to wrap this up for this special food chettinad vellai paniyaram with spicy chilli garlic chutney and red rice puttu recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!