Kuzhi Paniyaram

Ingredients:

·         1 cup raw rice

·         1 cup par boiled rice

·         ¼ cup Urad dal/Black gram

·         1 tsp Fenugreek seeds

·         Salt to taste

·         2 medium sized Onion

·         2 Green Chillies

·         Ginger Small piece

·         Few curry leaves

·         Little Coriander

·         1 tsp Mustard seeds

·         Oil

Preparation:

Making the batter:

·    Wash the raw rice; par boiled rice, urad dal and fenugreek.

·    Soak the rice, black gram, fenugreek in water for 4 – 5 hrs. (I used to soak them altogether).

·    In a blender, take the soaked ingredients in small batches and grind it into a fine batter.

·    Add  water little by little while grinding not much until we get a nice smooth batter.

·    Add salt to the batter.

·    Keep it in airtight container for the whole night or 8-9 hrs for fermentation.

·    Usually have in mind to keep the batter in a large container because while fermenting the batter will raise.

·    After the batter is fermented mix it well.

Seasoning the batter:

·    Finely chop the onion, green chillies, ginger, curry leaves and coriander.

·    In a separate pan, heat the oil and add mustard as it pops now add the above finely chopped ingredients and sauté it for few minutes.

·    Then transfer it to the batter and mix it well.

Making Kuzhi paniyaram:

·   Take a non-stick paniyaram plate and add ½ tsp of oil in each kuzhi of the paniyaram plate.

·   Pour a ladle (1/4 cup) of batter on to the each kuzhi and cook in medium heat.

·   When the bottom side of the paniyaram turns crisp and light brown slowly turn the other side and continue cooking till it is crisp and light brown.

·   Remove the paniyaram and serve it with coconut chutney/tomato chutney.