Vellai Paniyaram with Kothamalli Chutney

Grind the Batter (15 minutes)

• Drain the soaking water completely from the rice and dal.
• Transfer the mixture to a wet grinder or a high-speed blender.
• Add about 1/2 cup of water and start grinding. Gradually add more water, a tablespoon at a time, until you get a very smooth, thick, and flowing batter. It should be thicker than dosa batter but slightly thinner than idli batter.
• The final batter should be completely smooth, with no graininess when you rub it between your fingers.

Ferment the Batter (8-10 hours)

• Pour the ground batter into a large, non-reactive bowl (it will increase in volume).
• Add the salt and optional sugar. Mix thoroughly with your clean hands for about a minute; the warmth from your hands helps kickstart the fermentation process.
• Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 8 to 10 hours, or overnight. The batter will rise slightly and have a pleasant, tangy aroma.

Fry the Vellai Paniyaram (20 minutes)

• After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
• Heat the oil in a small, deep kadai or wok over medium-low heat. The oil should be about 1.5 inches deep.
• To test the oil temperature, drop a tiny speck of batter into it. It should sizzle and rise to the surface immediately without changing color. If it browns, the oil is too hot.
• Take a small ladle (about 1/4 cup capacity) and pour the batter gently into the center of the hot oil. Do not spread it.
• The paniyaram will puff up. Use a spoon to gently splash hot oil over the top surface to help it cook evenly. Cook for about 60-90 seconds.
• Once the bottom is set and the top looks cooked (it will still be white), carefully flip it over. Cook for another 30-45 seconds.
• The goal is a fully cooked, soft paniyaram that remains white. Do not let it become golden or brown.
• Remove with a slotted spoon and let it drain on a wire rack or paper towels.

Serve Hot

• Repeat the frying process with the remaining batter, ensuring the oil temperature remains consistent.
• Serve the hot, fluffy vellai paniyarams immediately with a spicy side like kara chutney, coconut chutney, or Chettinad-style sambar.

Prepare the Tempering (Tadka)

• Heat the remaining 1 teaspoon of sesame oil in a small tadka pan over medium heat.
• Add the mustard seeds and allow them to splutter completely.
• Add the remaining 1/2 teaspoon of urad dal, the broken dried red chilli, and a pinch of hing. Sauté for about 30 seconds until the dal turns golden brown. Be careful not to burn it.

Combine and Serve

• Pour the hot tempering over the ground chutney.
• Mix well to combine. Your delicious Kothamalli Chutney is ready.
• Serve with hot idlis, dosas, uttapam, or mixed with steamed rice and a dollop of ghee.