VELLAIP PANIYAARAM.:-

VELLAIP PANIYAARAM.:-
NEEDED :-
RAW RICE - 2 CUPS (HEEPED)
URAD DHAL - AT THE TOP OF RICE AND TO FUL FILL THE 2 CUPS ( APPROXIMATELY 1/4 CUP)..
SALT - 1 TSP.
OIL - TO FRY .

METHOD :-
MIX RICE AND DHAL WASH AND SOAK FOR 2 HOURS.
GRIND WELL AS A SMOOTH BATTER ADD SALT AND BLEND WELL.
HEAT OIL IN A KADAI .
POUR A LADDLE OF BATTER IN OIL AND WHEN IT BLOW UP TRUN THE OTHER SIDE AND TAKE OUT OF OIL .
SERVE HOT WITH MILAKAAYTH THUVAIYAL OR KATHAMBA CHUTNEY.. OR VENKAAYAM THAKKAALI KETTI CHUTNEY .

OPTIONAL :- WE CAN ADD HALF TSP SUGAR AND MILK TO THE BATTER TO GET SMOOTH PANIYAARAMS..
P. N. :- IF THE PANIYAARAM COMES TOO FLAT ADD SOME IDDLIE MAVU OR DOSAI MAVU. AND IF THE PANIYAARAM COMES TOO MUCH BULGES AT THE CENTRE ADD IDIYAAPPA MAAVU OR RICE FLOUR.

THIS IS CHETTINAD SPECIAL.. AND WE SERVE IT IN EACH N EVERY FUNCTIONS N FESTIVALS..