Vellai paniyaram and tangar

Chettinad marriages are incomplete without vellaipaniyaram and tangar in their breakfast menu...a popular dish ...seems easy ..but really difficult to get the flower like edges n softness...
Vellaipaniyaram
Take one glass (aalakku)of raw rice and cut the mountain like part above the glass (thalai valichuttu )place a handful of urid dhal.Alternatively take a glass of raw rice and a handful of urid dhal ...soak in water for a two hours and grind nicely.Add salt and pinch of sugar...and a  little milk.Heat oil in a kadai ....sim the stove ... Pour one flat tablespoon of the batter directly in the oil.
Flowery paniyaram is ready.
Tangar
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Ingredients
Small onions - handful
Garlic -1 pod full
Tomato-1
Red chilles-4/5halfed
Mustard seeds-1tsp
Hing a pinch
Curry leaves .
To grind
Red chilles-6
Onion -1 big (diced)
Tomatoes-2
Tamarind-1 inch size
Fry in oil and grind the above n keep aside.
Method
Heat oil in a pan ...add the mustard seeds , hing and curry leaves..once it splitters.. Add the split red chillies ..Add the finely chopped garlic..then the finely chopped sambar onions..then add the chopped tomatoes....fry for a while.
Now add the ground paste n fry...you can even add some red chilly powder (optional) and salt..add a little water n simmer for a few minutes.
Don't add more water.. As it will become watery ..it should bit thick in consistency ..this tangar is the best combination for vellaipaniyaram .
This can also be a good side dish for idli and dosai.