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Homestyle Vellai Paniyaram with fresh Kothamalli Chutney – a perfectly spiced and comforting meal!

A classic Chettinad delicacy, these soft, cloud-like savory rice pancakes are a testament to the region's culinary finesse. Made from a fermented batter of rice and urad dal, they boast a pillowy center and delicate, non-crispy edges. Traditionally served pristine white, they are a perfect canvas for a fiery kara chutney.
Serving size: 3 pieces
Soak the Rice and Dal (4 hours)

A vibrant and aromatic South Indian condiment made with fresh coriander leaves, coconut, and lentils. This versatile chutney is the perfect tangy and spicy accompaniment for idli, dosa, and rice.
Serving size: 0.25 cup




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Homestyle Vellai Paniyaram with fresh Kothamalli Chutney – a perfectly spiced and comforting meal!
This chettinad dish is perfect for breakfast. With 378.34000000000003 calories and 7.13g of protein per serving, it's a low-calorie option for your meal plan.
Grind the Batter (15 minutes)
Ferment the Batter (8-10 hours)
Fry the Vellai Paniyaram (20 minutes)
Serve Hot
Roast the Dals and Aromatics
Wilt the Coriander Leaves
Cool the Mixture
Grind the Chutney
Prepare the Tempering (Tadka)
Combine and Serve