Kuzhi Paniyaram

Ingredients list for Kuzhi Paniyaram

• 1/2 cup Rice
• 1/4 cup Split black gram skinless (dhuli urad dal)
• 1/2 cup Parboiled rice
• 1/8 teaspoon Fenugreek seeds (methi dana)
• to taste Salt
• 2 teaspoon Oil
• 1 small Onion
• 1 Green chilli
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Cumin seeds
• 20-25 Curry leaves

Method

1. Soak rice, parboiled rice, urad dal and fenugreek seeds for at least 5 hours. Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment overnight. Add salt and mix well. Heat 2 tsps oil in a small non stick pan. Chop onion and green chillies.
2. Add mustard seeds and cumin seeds to the oil and let them splutter. Add curry leaves, onion and green chillies and sauté for 2-3 minutes. Add this tempering to the batter and mix well. Place a paniyaram tawa on medium heat and grease each dent with a little oil.
3. Pour a ladleful of batter in each dent, drizzle a few drops of oil along the sides and cook for 4-5 minutes till the underside is lightly browned. Turn them over using a spoon and drizzle a little more oil and continue to cook until both the sides are evenly cooked. Serve hot with coconut chutney.

Nutrition Info