Chettinad Vellai Paniyaram

    Ingredients
Raw rice (Pacha arisi or jasmine rice) : 2 cup
Urud dal : 1/4 cup
Oil : 2 cup
Salt : 1/4 tsp

To make vellai paniyaram

• Soak the raw rice and urud dal together for 3 to 4 hours
• Grind it in mixi or grinder like Dosa batter
• Add salt, mix it well with big spoon
• If the batter is too thick, add little milk to make it like dosa batter
• Heat the oil in flat pan
• Keep the flame in medium heat
• Make sure that oil should not get over heated
• Take the batter in medium size spoon and pour it in the oil
• Color should not changed, it should be white (Thats why it is called Vellai Paniyaram) 
• Slightly turn it to other side and cook for one minute and remove it from oil
• After the paniyaram has cooled down break it to check weather it is cooked inside
• If not cooked leave the next paniyaram little extra time in oil and make sure it is not over cooked
• Serve it hot with tomato chutney, kaara chutney. 

Note : If you plan to make Vellai paniyaram the next day, after grinding keep the batter immediately in the fridge.