Authentic Vellai Paniyaram Recipe | White Paniyaram (Appam)

 

Vellai paniyaram is one of the most important sought after chettinad delicacy. Aachis(Ladies in chettinad are called 'Aachis') are widely known for their phenomenal innovative dishes. This is one such simple yet delicious recipe which everyone would love to taste. In chettinad we make this dish on all special occasions, functions and festivals, no one can say no to the soft, fluffy, delicious vellai paniyaram. It will be soft and spongy which will be like white appam. Vellai paniyaram is deep fried in oil that makes it outstanding compared to other dishes. Rice plays a important role in this recipe we have to make sure we select the correct quality raw rice. We use kattavellai rice in chettinad for this recipe.

In south india we see lot of magical recipes made combining different proportions of rice and urid dhal. These are the only two major ingredient for this recipe also.This goes very well with any spicy chutney. As we had to do this on all the functions we know all the tips and tricks to make a perfect vellai paniyaram. I have gathered all the information here, if you have any doubts you can comment or mail me so that i can respond.

It is also Known as Paniyaram Recipe | Vellai Paniyaram | White Paniyaram

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Vellai Paniyaram recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Chettinad Vellai Paniyaram | Vellai Paniyaram | Soft and Spongy White Appam Recipe Cuisine: Chettinad |  Recipe Category: Starters/Snacks Prep Time:  5 minutes    |  Cook time: 30 minutes     |  Yield : 15 Nos OIL - ¼  LITER MILK - ¼ CUP (OPTIONAL) TO GRIND RAW RICE - 1 CUP URID DAL – 2 TBLSPN SALT - TO TASTE MILK - ¼ CUP

METHOD OF PREPARATION:

1. Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate and soak the remaining

 
2. Combine Raw Rice and urid dal wash it and soak it for 1 hour. After 1 hour drain the water and grind it in a mixie or grinder add salt to it. Add milk instead of water for grinding

3. The batter consistency should be like dosa Batter. Add milk to bring it to correct consistency.You can use any flat ladle like the below image, do not use deep ladle

4. Heat oil in the pan check to that the oil is not over heated. You have to fry the vellai paniyaram in low flame.

5. You should pour 1 ladle of batter into the hot oil wait until the paniyaram rises (you can see a border around the paniyaram) then with the help of the ladle turn it to other side and cook the other side for a minute and then take the paniyaram. You fry all the paniyaram in the same way.

5. Remember the fried paniyaram should be in white color

6. Serve it hot with Onion Tomato Chutney

Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• Break the cooked paniyaram and see whether it is cooked properly. If not cooked, cook for few more seconds more.
• See to that the paniyaram should be thin. If it is thick add milk, idly Batter each 1 tblspn and mix it
• If you have added too much of milk and batter became watery then you can add rice batter 1 tblspn to it to bring it to the correct consistency like Dosa batter.
• While frying it will rise like a poori once you have take it from flame it will become flat, smooth and spongy

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Kerala Veg Biryani | Thalassery Veg Biriyani | Malabar Veg Biryani

 

This is rice and vegetable blended aromatic recipe. There are lots of speculations about origin of biriyani. Most stories say that it was created in mughals kitchen and some say that this dish was known in India before the first mughal emperor Babur came to India. There are endless theories about the origination but we cant deny the fact that there is a strong influence of mughals in this dish, may be they would have modernized it.There are two basic types of biriyani - Pakki(Layer cooked rice and vegetables/meat) and Kacchi(Raw cooking of rice and veg/meat). This recipe is a pakki type of biriyani

Mughals were trading in north kerala for many centuries before 1900. This recipe is amalgamation of both mughal and malabar cuisine. The main difference is rice(Khaima/Jeerakasala) used in this recipe. Its a short and thin rice which is also called biriyani rice in Kerala,Vegetable Biryani

Finally i would like to add my related recipes with this post of  Thalassery Veg Biryani recipe,
Kerala Veg Aviyal, Orange tholi gojju, Brinjal Theeyal, Pazhakkai Aviyal, Hyderabadi veg biryani, Cheese Balls, Mor Kuzhambu

Kerala Veg Biryani | Thalassery Veg Biryani | Malabar Veg Biryani | Biryani Recipe Recipe Cuisine: Kerala |  Recipe Category: Rice Prep Time:  15 mins    |  Cook time: 40 mins     |  Serves: 4 - 5   BASMATI/KHAIMA/JEERAKASALA RICE - 1 CUP OIL - 1 TBLSP CINNAMON - 1 NO CLOVES - 2 TNOS CARROT - 2 NOS BEANS - 15 NOS ONION - 4 NOS(1.5 FOR GARNISHING) PEAS- 1 CUP TOMATO - 1 MEDIUM SIZE SALT - TO TASTE COCONUT MILK - 3/4 CUP TO GRIND CORIANDER LEAVES  - FEW MINT LEAVES - FEW GREEN CHILLI - 2 NOS RED CHILLI POWDER - 3/4 TSP KUSKUS - 3/4 TSP GARAM MASALA  - 1 TSP  GINGER GARLIC RAW/PASTE - 1 TSP TURMERIC POWDER - 1/4 TSP FENNEL SEEDS - 1/2 TSP TEMPERING OIL - 2 TBLSP GHEE - 3 TBLSP CINNAMON - 2 NOS CLOVES - 6 TNOS BAY LEAVES - 3 NOS GARNISHING COCONUT OIL - 1 TBLSPN ONION - SEE ABOVE FOR QUANTITY CASHEW NUTS - 15 NOS MILK - 1 TBLSPN SAFFRON - FEW

METHOD OF PREPARATION :

1.Soak rice in water for 30 mins and then in pressure cooker/pan add 1 tsp of oil/ghee. When oil is hot add cinnamon and cloves fry it until fragrant, add rice and salt. Add water 1:1.5/1:2(Pressure Cooker) or 1:3(Pan) depending on the rice brand and cook the rice little above 3/4th cooking.Keep it aside in separate bowl.

• Prepare and cut the vegetables required.
• Soak Saffron in hot milk for 10 mins.
• Grind the mixture mentioned under to Grind
• Extract thick coconut milk from coconut

2.Now take a pan and add items under tempering and fry till fragrant

3.Add the straightly sliced onion and fry it till translucent.Meanwhile grind the items under Grinding by adding 2 tblspn or required amount of water. Add the grinded paste to the frying onion.

4.Mix everything in the pan well and add tomato, once the tomato becomes mushy add the beans and carrot and cook for 5-7 mins.

5. Add salt and then coconut milk. 

6.Add peas at last if its frozen peas, if you are adding uncooked peas add it along with beans and carrot.Cook this mixture for 10 mins on medium flame until oil separates

7.In heavy bottom pan or on the microwave safe vessel add a layer of cooked rice and then the vegetable masala.

8.Then add the rice layer again on top of that and add the saffron milk( should be soaked in 1 tbspn of hot milk for 10 mins) above the rice layer.

9.In a pan fry the onion and cashew nuts until crisp. Repeat the step 5 until masala and rice gets over.Finally add the onion cashew nut mixture.Reserve few for final garnishing

10.Cover the vessel with aluminium foil.Preheat oven to 200 deg C.Bake this for about 10 to 12 minutes.(For stove top method,heat a tava/dosa pan and place the biriyani vessel on top of the tava,reduce flame to low and cook for about 20 minutes.). Biriyani is ready, garnish it with the remaining onion cashew nut mixture, you can add coriander leaves also.

 

Note:

• If you dont have coconut you can either use coconut milk powder or ready made coconut milk from super market. Alternatively you can also use curd instead of coconut. Curd is also used in the kerala biriyani preparation in many parts of kerala, this also gives a really nice taste to biriyani. If using curd, beat it well and add 4 full spoons of it.
• I didnt mix the rice and masala fully, if you want you can mix it well. Some people like it to be served in this way with some white rice here and there
• If you want your biriyani to be more spicy add more chilli powder which will give nice colour and spicyness. We prefer less spicy so added less.
• You can also precook all the vegetables and add that which will save the time of cooking the masala. 
• If you are using tava method make sure the flame is in lowest range possible in your stovetop.
• You can deep fry onion and cashews or buy fried onion from store which will be very crispy. To make onion very crispy while frying it in oil you can add cornflour 1/2 a tsp, which will remove moisture and make it crunchy.

My Other Briyani Recipes

Hyderabadi Vegetable Briyani

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Authentic Chettinad Seepu Murukku Recipe | Seepu Seedai

 

Seepu seedai is a popular chettinad savory like murukku and thenkuzhalal. In earlier days this was made using seepu(comb) as there was no appropriate plate in the murukku press for this. Now we get this plate(acchu), so it can be made easily without much efforts.It is a interesting evening time crispy snack that kids will love. When we were kids we use to put it in each of the finger and eat as we play. Try this instead of the regular snack and see the excitement in both kids and adults, they will gobble up easily. This can be stored in air tight container upto 1 month. This snack is sold in chettinad regions and in many stores nowadays.

 

Make the best Authentic Chettinad Seepu Murukku at home! This traditional Seepu Seedai recipe yields perfectly crispy, savory twists ideal for all festivals like Marriage, Diwali and other festivals and it is also regular tea time snacks  in Chettinad.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Homemade Seepu Seedai Recipe - Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Seepu Seedai Murukku | Authentic Chettinad Seepu Seedai Recipe Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 1 ½ hours   |  Yield: 1 kg RAW RICE – 400 GRAMS | 2 CUPS THICK COCONUT MILK – 1 CUP SEESAME SEEDS – 1 TBLSPN BUTTER – 2 TBLSPN  SALT - TO TASTE OIL - ¼ LTR   TO ROAST AND GRIND URID DAL – ½ CUP MOONG DAL – ¼ CUP

METHOD OF PREPARATION

1.Prepare rice flour and coconut milk. You can refer raw rice flour preparation and preparation of coconutmilk to prepare the same . We have done it in a traditional way. Alternatively you can also use readymade raw rice flour and readymade coconut milk.

 

2. Dry roast urid dal and moong dal separately till its void of moisture andyou get the aroma don't over roast it( if its roasted till red color then the seepu seedai will not come in golden yellow color)

3. Cool the dry roasted dal and grind it in a mixie jar as fine powder. 

 

 

4.Sieve rice flour and other two dal flours (Sieve the flour together, I have done it separately to show you).

5. Heat coconut milk very lightly once you see bubbles switch off the flame, if it boils more it will curdle.

Transfer the flours to a bowl and add sesame seeds, butter, salt and mix it, then add coconut milk little by little to flour and mix it if required add hot water and knead the dough.

6.Now grease the press with cooking oil and divide the dove into portion.
 I have divided it as 6 portions.

7. Fill the press with the dough and squeeze it as strips and cut it in same size eg 2 inches

 

 

 
8.Make it as rings as below . Just press both the corners at the edges and connect it . Do not make that portion thick. If it is thick then it will take more time to fry the connected portion, then other portions will burn

9. I have made twenty rings at time and fried it immediately,. Once it dries, it will break. Make it accordingly.
Take a pan and heat the oil.

10. Once oil is hot drop seepu seedai one by one and cook both the sides till golden yellow color (bubbles in the oil will be higher when you drop the Seepu seedai into it once it is cooked there will be no bubbles and when you turn it you will hear the crispy sound)

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

Cook both the sides till golden yellow color ( bubbles in the oil will be higher when you drop the seedai into it once it is cooked there will be no bubbles when you mix it you will hear the crispyness sound) - Read more at: http://www.authenticrecipesofindia.com/2016/04/seedai-uppu-seedai.html.Content Copyrighted to authenticrecipesofindia.com

11. Once it is cooked the inner portion of it will be crispy. You can break and check whether the seepu seedai is cooked . It is the best evening time snack

Note

Don't Over heat Coconut milk

       

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