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Paniyaram

 INGREDIENTS:

  1. Raw rice (small grain) 2cups
  2. Black lentil (urad dal whole) 1 cup
  3. Fenugreek seeds 1tsp
  4. Onions 2 medium finely chopped
  5. Green chilis 3 finely chopped
  6. Curry leaves 2 sprigs
  7. Coriander leaves 2 tbsp chopped
  8. Urad dal split 1 tbsp
  9. Mustard seeds 1 tsp
  10. Asafoetida 1/4 th tsp
  11. Oil 2tbsp
  12. Salt to taste

METHOD:

Serving Size: 7-8

Wash and soak rice, urad dal and methi seeds for 4-5 hours.

Drain the water and grind the rice, dal and methi seeds to a smooth batter. Add salt to the batter and ferment it overnight.

Heat oil in a pan. Add mustard seeds and split urad dal. Once the seeds splutter add green chilis, curry leaves and asafoetida. Add onions and sauté for a while.

Add this mix to the batter and also coriander leaves. Add water if required. But the batter should be slightly thick.

Heat the paniyaram or appe pan and grease it with oil. Pour the batter in each of the cavity and pour little oil from the sides.

Cover and cook on medium flame till the sides start turning golden brown. Use a wooden skewer to flip them.

Cook for another 2-3 minutes on the other side as well till they turn golden brown.

Serve hot with chutney of your choice.

You can add finely chopped carrots or beans to the batter to make it veggie paniyaram.



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