Velai paniyaram (chettinad spl)

Heap above the rice level

Ingredients:

 - 1 cup raw rice

- Urad dhal - just a heap above the rice level (roughly 1 tablespoon)

- Milk - 1 tbsp

- Salt to taste

- Oil for frying

Method:

1. Soak the rice and dhal for about 2 hours and grind it together till it reaches the buttery consistency.

2. Add salt. Heat the oil in a deep pan. Make sure the paniyaram batter is in dosa batter consistency. Pour a ladle of batter into the hot oil and fry for 2 mins on a medium flame.

3. The paniyaran should be white in color when it is done. Don't let it brown.

4.  Now drain it on a paper towel. Fry one by one. Serve hot with chutney.