PREPARATION TIME: 10 MINUTES. COOKING TIME: 30 MINUTES. MAKES: 40-45 PANIYARAMS
| IDLI RICE | 1 CUP |
|---|---|
| WHOLE URAD DAL | 1/4 CUP |
| VENDAYAM| METHI SEEDS | 1 TSP |
| SHALLOTS|SMALL ONION | 10 |
| RED CHILLI POWDER | 1 TSP |
| TOMATO | 2 |
| GARLIC | 2 PODS |
| MUSTARD SEEDS | 1/4 TSP |
| SALT | AS NEEDED |
| CURRY LEAVES | FEW |
| CHANNA DAL | 2 TBLSP(OPTIONAL) |
METHOD: If using leftover idli dosa batter skip the first 2 steps.
- Soak the rice, dal and methi seeds together for 4 to 5 hours.
- Drain the water and grind this into a very smooth paste by adding water little by little in between. When done, add salt and mix well. Ferment it for 6-7 hours. Batter is ready.
- Grind the tomato and garlic into a fine paste and add this to the batter.
- Finley chop the onions and in a pan add oil and add in the mustard seeds. Add in the onions and chopped curry leaves. Add red chilli powder and salt and saute for a minute. Switch off the flame.
- Add the onions to the batter and mix well. If using channa dal soak it for 10 minutes and drain the water and add to this.
- Heat the paniyaram pan and add little oil in each hole. Spoon in the batter and cook on both sides in a medium low flame , till it becomes golden brown.
- Serve them hot. This paniyaram pairs very well with coconut chutney. Note:
- Let the consistency of the batter be not too thick or nor too watery. If thick the paniyarams will be dry and hard.
- You can add finely chopped carrots and coconuts to the batter.
- Green chillis can be replaced with red chilli powder. In that case, pulse the ginger and green chilli the mixer once and add, so that it will come while eating.
