Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chettinad vellai paniyaram with spicy chilli garlic chutney and red rice puttu. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have chettinad vellai paniyaram with spicy chilli garlic chutney and red rice puttu using 24 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu:
- Make ready For Chettinad Vellai Paniyaram:
- Take 1 cup Raw rice-
- Get 2 tbsp Urad dal-
- Take 1/2 cup Coconut milk-
- Take to taste Salt-
- Get as needed Oil-to shallow fry Paniyaram
- Take For Spicy Chilli Garlic Chutney:
- Make ready 15 Dried Red Chillies
- Prepare 10 Shallots-
- Make ready 10 Garlic-
- Get as needed Tamarind- small amount
- Make ready to taste Rock salt-
- Take For Seasoning:
- Take 1/2 tsp Mustard-
- Get 1/2 tsp Urad dal-
- Take as needed Curry leaves-a spring
- Take 1/2 tsp Sesame oil-to saute
- Make ready For Red Rice Puttu:
- Make ready 1 cup Red Rice-
- Prepare 1/2 cup Grated Coconut -
- Get as needed Palm sugar-
- Get 1/2 tsp Cardamom powder-
- Prepare 6-7 Cashew-
- Make ready as needed Ghee-
Kuzhi paniyaram can be made sweet or spicy version and today presenting Chettinad style Kuzhi I normally make paniyaram with my last bit of idli batter mostly as snack along with evening tea than as Repeat same for rest of batter. Serve warm with chutney and/or sambar along with tea or coffee. In a blender grind dry red chilly,garlic and small onions together. Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala.
Instructions to make Chettinad Vellai Paniyaram with Spicy Chilli Garlic chutney and Red Rice Puttu:
- 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.
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. This chilli garlic chutney is one spicy chutney recipe I learnt from my sil during our recent visit to Chennai. Its a great side dish for idli dosa. I instantly loved it as garlic Chop onions finely.
So that’s 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’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
