non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
976 cal
50gProtein
75gCarbs
55gFat
3Recipes
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Sweet, melt-in-mouth Vellam Paniyaram with a kick of filter coffee – an energy-giving treat!
Soft, fluffy, and sweet rice dumplings made in a special cast-iron pan. Flavored with jaggery, coconut, and cardamom, this South Indian treat is a perfect snack or light dessert, especially loved by kids.
Serving size: 1 serving
Aromatic and strong, this traditional South Indian filter coffee, or 'kaapi', is a cultural icon. Brewed using a special metal filter, the slow-drip decoction is combined with hot, frothed milk and sweetened to create a rich, invigorating beverage that awakens the senses.
Serving size: 1 serving
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Sweet, melt-in-mouth Vellam Paniyaram with a kick of filter coffee – an energy-giving treat!
This chettinad dish is perfect for breakfast. With 693.55 calories and 15.42g of protein per serving, it's a nutritious choice for your meal plan.
Rinse the idli rice, urad dal, and methi seeds thoroughly. Soak them together in a large bowl with enough water to cover them by at least 2 inches. Let them soak for 4 to 6 hours.
After soaking, drain the water completely. Transfer the mixture to a wet grinder or a high-speed blender. Add water gradually (about 1 cup) and grind to a smooth, thick batter. The consistency should be similar to idli or dosa batter, not too runny.
Transfer the batter to a large container, leaving enough space for it to rise. Cover and let it ferment in a warm place for 8 to 12 hours, or overnight. The batter should have risen and have a slightly sour aroma.
While the batter ferments or just before cooking, prepare the jaggery syrup. In a small saucepan, combine the grated jaggery and 1/4 cup of water. Heat on low-medium heat, stirring until the jaggery dissolves completely. Do not boil. Strain the syrup through a fine-mesh sieve to remove impurities. Allow it to cool down to room temperature completely.
Once the batter is fermented and the jaggery syrup is cool, gently mix the batter. Add the cooled jaggery syrup, mashed ripe banana, freshly grated coconut, cardamom powder, and salt. Mix gently with a spatula until just combined. Do not overmix, as this can deflate the air from the batter.
Heat a paniyaram pan (appe pan) over medium-low heat. Add a few drops of ghee into each mould.
Once the pan is hot, pour the prepared batter into each mould, filling it up to 3/4 full. Cover the pan with a lid and cook for 2-3 minutes on low-medium heat, until the top appears set and the edges turn golden brown.
Using a wooden skewer or a small spoon, gently flip each paniyaram. Drizzle a few more drops of ghee if needed. Cook the other side uncovered for another 1-2 minutes until it's golden brown and cooked through.
Remove the cooked paniyarams from the pan and transfer to a plate. Repeat the process with the remaining batter. Serve the sweet paniyarams warm.
Prepare the Coffee Filter
Brew the Decoction
Heat and Prepare the Milk
Combine, Froth, and Serve