|1 cup||Raw rice (pachai arisi)|
|1 cup||Idli rice|
|½ cup||Split black gram|
|¼ tsp||Fenugreek seeds|
|1 no||Onion (finely chopped)|
|2 nos||Green chili (finely chopped)|
|1 inch||Ginger (minced)|
|10 nos||Curry leaves (chopped)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram (ullundu)|
|2 tsp||Oil (for sauteing)|
|3 stks||Coriander leaves (chopped )|
|5 tbsp||Oil (for paniyarams)|
Soak both rice and split black gram in water with fenugreek seeds for at least 5 hours or overnight. Grind it to idli batter consistency, add in salt, mix well and allow it to ferment for at least 6 hours.
Heat 2 tsp oil and splutter mustard, cumin, split black gram and finely chopped curry leaves. Add the chopped onion along with green chillies and ginger. Saute for few minutes and switch off.
Add this sauteed mixture to the fermented batter along with turmeric and finely chopped coriander leaves. Mix well to combine and keep the batter ready.
Heat the paniyaram pan over medium flame and gently rub or add a few drops of oil in each Kuzhi(hole). Pour a ladleful of batter in each kuzhi, cover and cook for 4 to 5 minutes. When done, flip to the other side using a spoon or paniyaram stick(this usually comes with the pan also known as paniyaram lifter)and cook again for another 5 minutes or until its evenly browned. Repeat the process for the remaining batches and serve with choice of chutney.
Turmeric powder is optional.
Do not cook the paniyarams over high heat, always keep the setting over medium or else it would end up too dark on the outside with half cooked batter on the inside.
To make a quick tiffin, use leftover sour idli/dosai batter for this recipe.