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

Name: Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu
Cuisine: Indian
Ingredients: 1 cup Raw rice-; 2 tbsp Urad dal-; 1/2 cup Coconut milk-; to taste Salt-; as needed Oil-to shallow fry Paniyaram; 15 Dried Red Chillies; 10 Shallots-; 10 Garlic-; as needed Tamarind- small amount; to taste Rock salt-; 1/2 tsp Mustard-; 1/2 tsp Urad dal-; as needed Curry leaves-a spring; 1/2 tsp Sesame oil-to saute; 1 cup Red Rice-; 1/2 cup Grated Coconut -; as needed Palm sugar-; 1/2 tsp Cardamom powder-; 6-7 Cashew-; as needed Ghee-

Kavitha Subramanian @cook_15575075

#Reshkitchen
Vellai Paniyaram is a traditional and signature dish that most of us know and it makes evergreen combo with spicy red chilli garlic chutney and red rice puttu is a healthy breakfast option and very easy to prepare.

Kavitha Subramanian @cook_15575075

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Ingredients

For Chettinad Vellai Paniyaram:
1 cupRaw rice-
2 tbspUrad dal-
1/2 cupCoconut milk-
to tasteSalt-
as neededOil-to shallow fry Paniyaram
For Spicy Chilli Garlic Chutney:
15Dried Red Chillies
10Shallots-
10Garlic-
as neededTamarind- small amount
to tasteRock salt-
For Seasoning:
1/2 tspMustard-
1/2 tspUrad dal-
as neededCurry leaves-a spring
1/2 tspSesame oil-to saute
For Red Rice Puttu:
1 cupRed Rice-
1/2 cupGrated Coconut -
as neededPalm sugar-
1/2 tspCardamom powder-
6-7Cashew-
as neededGhee-

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Steps

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.