Soaking time - 5 hours
Grinding time - 30 minutes
Fermenting time - Overnight
Cooking Time - 20 minutes
Serves - 6
Ingredients for batter
Raw rice (pacharisi) - 1 cup
Idly Rice - 1 cup
Urad dal (Uluntham paruppu) - 1/4 cup
Fenugreek seeds (Venthayam) - 1 tbsp
Salt as needed
Ingredients for kuzhi paniyaram
Onion - 1 no
Mustard - 2 tsp
Channa Dal (Kadala Paruppu) - 1 tbsp
Urad dal(Uluntham paruppu)- 1 tbsp
Curry Leaves - 2 sprigs
Green Chillies - 2 no
Grated coconut - 3 tbsp
Oil - 2 tsps
Preparation
- Soak the raw rice and idly rice together, and fenugreek seeds separately for around 5 hours. Soak the urad dal for around 1 hour.
- Grind the urad dal and fenugreek seeds together in a wet grinder or your blender until smooth.
- Collect the ground batter in a big bowl.
- Grind the soaked rice separately and add it to the already ground urad dal batter, add required salt and mix well.
- Allow the batter to ferment in room temperature for 10 - 12 hours or overnight.
- Once the batter is fermented, mix well and refrigerate until you need to make the kuzhi paniyaram.
Method
- Finely chop the onions, green chillies and curry leaves.
- Heat oil in a pan and add the mustard seeds.When the mustard splutters reduce flame and add the channa dal, urad dal and saute well until it turns golden brown.
- Next add the chopped onion, followed by the green chillies, curry leaves and grated coconut. Saute for about 2 - 3 minutes.
- Transfer the contents to the ground batter and mix well.
- Heat the kuzhipaniyaram kallu, add 2 or 3 drops of oil in each hole.
- Pour the batter into the holes filling upto 3/4 th of the hole.
- Cook in medium flame in closed state until the top turns golden brown.
- Add 2 or 3 more drops of oil and flip the paniyaram to the other side and cook until it turns golden brown.
- Serve Hot with chutney of your choice.
Notes
- Grinding the batter using wet grinder always gives better results. But grinding using blender/mixie works well too.
- You can refrigerate the batter for about a week.
- Do not cook in high flame, which will turn the paniyaram brown very fast leaving the inside uncooked.