Kuzhi Paniyaram

Preparation time : 15 minutes (excluding soaking and fermentation time of rice and lentil)

Cooking time : 30 minutes (for the whole batter)

Number of serves : 6

Ingredients.

For batter :

1. Parboiled rice - 2 cups

2. Urad dal (black lentil/ulundu) - 1/2 cup

3. Fenugreek seeds - 1/2 teaspoon

4. Salt - to taste

For seasoning :

1. Mustard seeds - 1/2 teaspoon

2. Broken urad dal (black lentil) - t teaspoon

3. Gram dal - 1 teaspoon

4. Cumin seeds - 1/2 teaspoon

5. Crushed black pepper - 1/2 teaspoon 

6. Curry leaves - 2 sprigs

7. Oil - (1) for seasoning - 1 tablespoon

            (2) for making paniyarams

8. Grated coconut - 1/4 cup

9. Broken red chillies - 4

10. Asafoetida powder - 1/2 teaspoon

Method.

1. Soak parboiled rice, urad dal and fenugreek seeds together in water for about 3 hours. Drain water and grind in mixer grinder adding water every now and then while grinding to maintain the consistency of the batter.

2. Transfer into a deep bowl. Add salt and mix thoroughly. Allow the batter to ferment for about 8 hours. Now the batter is ready for making paniyarams.

3. Place a seasoning pan on medium heat and add 1 tablespoons of oil. When oil becomes hot, add mustard seeds and allow them to crackle. Then add broken urad dal, gram dal, cumin seeds, crushed black pepper, broken red chillies, asafoetida powder, curry leaves and grated coconut one after the other. Sauté till the ingredients start releasing their aroma.

4. Transfer contents from seasoning pan into the batter and mix thoroughly.

5. Heat a paniyaram pan and grease with 1/2 teaspoon of oil in each mould.

6. Fill 3/4th of the paniyaram moulds with batter and cover pan with a lid and cook on medium low flame for about a minute

7. Open lid and flip each paniyaram with a spoon so that the other side also gets cooked.

8. Serve paniyarams with coconut chutney and sambar.