Topic started by viji (@ ppp-219.65.170.93.cbe.vsnl.net.in) on Sun May 25 12:18:38 .
All times in EST +10:30 for IST.

Can any one help by giving a receipe for the authentic chettinad vellai Paniyaram

Responses:

• From: alamelu (@ adsl-63-207-61-245.dsl.lsan03.pacbell.net) on: Wed Jul 23 16:35:58 EDT 2003
  
  here is the ratio for vellai paniyaram
  raw rice:2 cups(you can use long grain rice)
  ulundu:1/4 cup
  salt:for taste
  Method:Soak the rice and urad dhall say for about 3 to 4 hrs.Then grind it to smooth.Then in a pan add oil.Heat it.The oil sould not be overheated.Then add one spoon of this batter to the oil and fry it.
  
  
• From: aachi (@ 154.detroit-06-07rs.mi.dial-access.att.net) on: Sat Aug 2 17:30:58 EDT 2003
  
  Hi alamelu,
  you missed the fermentation process. After grinding add salt to the required level and ferment overnight. Hope it helps.
  
  
• From: M (@ 161.30.211.131) on: Sun Aug 10 14:10:25 EDT 2003
  
  Hi
  I think Alamelu is right, the maavu doesn't need fermentation it can be used immediately
  
  
• From: www.perfectpeninsula.com (@ dialup-67.30.5.243.dial1.dallas1.level3.net) on: Tue Aug 12 19:36:01 EDT 2003
  
  A Rare choice, Flat base, Non stick Paniyaram Pan is available for USA and Canada with FREE Shipping & Handling and much more for your kitchen. For more information, visit http://www.perfectpeninsula.com
  or call customer service at 972.691.0686.
  
  
• From: Vinija (@ c-24-6-172-146.client.comcast.net) on: Wed Jun 16 18:50:32
  
  Without fermentation how can the paniyaram be soft. How thick should the batter be for it not to take in all the oil. I tried the recipe with and without fermentation but the paniyaram did not turn out soft and tasty.
  Thanks
  Vinija
  
  
• From: KwaKwa (@ 61.11.79.223) on: Wed Jun 16 23:34:58 EDT 2004
  
  Oh.Your vellai paniyaran tastes great.I enjoyed eating your vellai PANIYARAM.
  
  
• From: chef (@ ) on: Tue Jul 20 13:58:47
  
  vellai paniyaram batter is NEVER allowed to ferment
  
  

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