Masala Paniyaram

Ingredients:
Small onions – half cup (finely chopped)
Green chilies – 1 (finely sliced into roundels)
Curry leaves – 1 sprig (roughly chopped)
Grated coconut – 2 tbsp
Mustard seeds – 1 tsp
Urad dhal – 2 tbsp
Coriander leaves – a handful (roughly chopped)
Oil – 2 tbsp

Method of preparation:
1.Heat 1 tbsp oil in a wok/kadai.
2.Add the mustard seeds, urad dhal and curry leaves, and wait till they crackle.
3.Add the onions and saute till they turn pink.
4.Now add the green chilies and grated coconut and saute for a while.
5.Remove from fire.
6.After a while add this to the idli/dosa batter or the batter made specifically for paniyaram and also add the coriander leaves and a little salt. Mix well.
7.Heat the kuzhipaniyara chatti with a 2 drops of oil in each kuzhi.
:- If not using non-stick chatti, then apply oil in the chatti an hour before preparing the paniyaram.
8.Beat the prepared batter nicely and using a spoon pour in spoonful of batter into each kuzhi till ¾ level. Pour few drops of oil on top. Keep the chatti covered and cook till the paniyaram is cooked.
:- always cook in low flame.
9.Now using small spoon turn the paniyaram and cook the other side till golden.
10.Remove from the chatti onto a plate lined with absorbant paper.
11.Serve hot with thakkali thuvayal or coconut chutney.

Method of Preparing Paniyara batter
Ingredients:
Idli rice – 1 leveled cup
Raw rice – 1 leveled cup
Urad dhal – ¼ heaped cup
Fenugreek seeds – ½ tsp
Salt – 2 tsp

Soak everything together for about 3 hours and grind to a smooth batter. Add just a little salt, about 2 tsp and mix thoroughly and ferment overnight.

You can use this batter to make sweet or masala paniyaram.

Happy Cooking :)