|1 cup||Par boiled rice (pulungal arisi)|
|1 cup||Raw rice(pachai arisi)|
|1 cup||Urad dhal(ooluntham paruppu)|
|1 tsp||Fenugreek seeds(vendayam)|
|1 no||Onion(meduim size)|
|4 nos||Green chillies|
|10 nos||Green curry leaves (karuvepilai)|
|3 tsp||Mustard seeds|
|1 tsp||Salt – or as required|
|3 tsp||Oil – for sautéing|
2.Finely grind the mixture by adding about 3/4 cup of water now and then in the grinder.
3.Don’t add too much water while grinding otherwise it will loose it’s consistency.
4.In about 20 minutes it will be finely grinded.The batter should not be too thick or too thin.It should be like pancake batter in a pouring consistency.
5.Transfer the batter to a bowl.
6.Finely cut the onions and green chillies.
7.Heat the oil in a tawa(wok)and add mustard seeds and curry leaves.
8.When it splutters add the green chillies and onions and sauté for about 2 minutes.
9.Off the stove.
10.Add the sautéed mixture and salt to the batter and mix well. 11.Heat the Kuli Paniyara Chatti(A special tawa that has small holes).
12.Pour 2 drops of oil in each hole and pour 1 spoon of batter in each hole.
13.When one side is done(about a minute) turn to the other side with a wooden stick(or the back of a teaspoon) and keep it for 1 more minute.
14.Transfer to a serving plate.
.The above mentioned ratio will give about 25 medium sized kuli paniyarams. ·This can be served either for tiffin in the morning or as a snack in the evening. ·If excess amount of water is used while grinding then the batter looses its consistency. ·In case if the batter looses its consistency then try adding rice flour to make the batter thick. ·Fenugreek helps to soften the kuli paniyarams. ·Serve hot with coconut chutney,tomatoe chutney or sambar.