Vellai Paniyaram

Ingredients
Items	Qnty	Comments
Raw Rice	1 cup	(tamil:Pachai Arisi)
Urad Dhal	A little less then ¼ cup	(tamil:ooluntham paruppu)
Salt	¾ teaspoon	Or as required
Oil	3 cups	For frying

Method

1. Wash and soak the raw rice and urad dhal in water for about an hour.

2. Drain the water and finely grind by adding ½ cup of water now and then.

3. After about 10-15 minutes it will be grinded well.

4. Transfer the batter to a vessel.

5. Add salt and mix well.

6. Heat the oil in a tawa(wok).

7. Pour the batter with a small ladle like spoon.After a minute it will raise like pooris and the ends will be like the petals of a flower.

8. Now turn to the other side and allow to fry for a minute.

9. Drain the oil and keep it on a plate that is lined with a paper towel.

10. Transfer to a serving plate.

Tips

· This is a very popular dish in Chettinad and is usually served along with tiffin for guests and during marriages.

· The ratio of rice to urad dhal should be exact otherwise it would get hard.

· After it is prepared it is really white in colour and soft.

· Serve hot with tomatoe chutney.