I kept reminding myself of this unique dish for the past 2 years but was always hesitant of making it because it was a bit unhealthy version of our good old steamed idli because it required oil. But last week I kept away all my inhibitions and re-winded the conversation with her on how she made it and voila here it was on my breakfast table. My hubby is a person who likes variety in food and I knew he would any day appreciate new recipes no matter how much oil it requires. He jumped with joy when he saw me making Paniyarams. I made coconut chutney instead of her Tomato Chutney (soon to posted) on his request.
To make idli batter:
- 1/2 cup - Urad dal
- 1 cup - Raw Rice
- 1/2 tsp - Fenugreek Seeds
- 1/4 heeped cup - Cooked boiled rice
- Salt to taste
- Water for grinding
- 1 medium sized Onion, chopped
- 1-2 nos - Green Chillies, chopped
- 1/2" piece Ginger, chopped
- 1 sprig - Curry leaf, chopped
- 2-3 stem of Coriander leaves, chopped
- 1/2 tsp - Mustard seeds
- 1 pinch - Asafoetida
- 2 tsp - Oil
- Wash and soak all the ingredients for batter(obviously except for salt) in water for 5-6 hours. Strain and grind to a fine paste with required water. Add salt and let it ferment. Idli batters need not be sour but Paniyarams batter needs to be more sour than idli batter. I generally soak by 3:00 in the afternoon and grind by 9:00 in the night and let it stay throughout the night for fermenting. Next morning I make idlis and refrigerate the left out batter for next day to prepare Paniyarams.
- Heat a pan with oil for tempering. Add the mustard seeds and let it splutter. Sprinkle the asafoetida and stir. Add the chopped onions, ginger, chillies and saute for a minute. Add the curry leaves and pour this into the batter. Add the coriander leaves and stir well. Add salt if required.
- Heat the kuzhi paniyaram skillet and pour 1/2 tsp of oil into the holes. When oil is hot, pour half a ladle of the batter or till the brim of the holes and cook on low flame. You may cover for a minute or so. Else be patient and wait for it to cook. When its done, it will automatically come out of the hole. Gently flip it using a fork to cook the other side. When done serve hot with chutneys. The fun is dipping the hot-hot paniyaram into the chutney and gulping it then and there.
- Kuzhi paniyaram in the making in a kuzhi paniyaram chatti (skillet)!!