Kuzhi Paniyaram

Kuzhi Paniyaram is often a break fast dish in my home especially on weekend so that you can just keep on eating and when the tummy is full have a sound nap....

this again is a chettinad dish... of course made by many others...

This goes well with the Milagai thuvayal so called red chutney.

Ingredients:

• Raw Rice - 200gm
• Parboiled Rice - 200gm
• Urudh dhal - 100gm
• Coconut - 1 small (grated)
• Small onions - 1 cup (thin round slices)
• Green Chilli - 2 chopped
• Curry Leaves - 3 strings (Chopped)
• Mustard Seeds - 2 tsp
• Oil - 2 spoons
• Salt to taste

Method:


Soak both the rice together and dhal seperately for two to three hours. Grind the Rice and Dhal Seperately. Add Salt while you grind the rice. Grind the urudh dhal adding water now and then and mix together both the batter well. Leave it out for 5 to 6 hours minimum to ferment or over night. (as for idly batter)

Heat oil in a kadai. Add mustard followed by chopped onions curry leaves chillies and then the greated coconut. Sauté for 3 to 5 min.

 Add this to the fermented batter and mix well.

 Heat the Kuzhi Paniyaram Vessel with few drops of oil on each pit. pour the batter up to the brim.
After a minute turn every paniyaram so that it cooks on the other side too. wait for two more minutes and take them.

Serve with Red Chutney (Milagai Thuvayal)