Kara Paniyaram

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Recipe

Ingredients

1 cup	idli rice
1/4 cup	urad dal
1/4 cup	poha (flattened rice)
1/2 teaspoon	fenugreek seeds
1	onion, finely chopped
2	green chilies, finely chopped
1 tablespoon	grated coconut
1 teaspoon	mustard seeds

Instructions

1. 1 Wash and soak the idli rice, urad dal, and fenugreek seeds together for 4-5 hours.
2. 2 Soak the poha separately for 30 minutes before grinding.
3. 3 Drain the soaked ingredients and grind them along with poha to a smooth batter, adding water as needed.
4. 4 Transfer the batter to a bowl, add salt, and let it ferment overnight or for 8-10 hours.
5. 5 Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, asafoetida, and curry leaves.
6. 6 Add the chopped onions and green chilies to the pan and sauté until the onions turn translucent.
7. 7 Add the grated coconut and sauté for another minute. Remove from heat.
8. 8 Mix the sautéed ingredients into the fermented batter.
9. 9 Heat a paniyaram pan and add a few drops of oil in each mold.
10. 10 Pour the batter into each mold, filling it to 3/4th full.
11. 11 Cook on medium heat until the edges start to leave the mold and the bottom turns golden brown.
12. 12 Flip the paniyaram using a skewer or spoon and cook the other side until golden brown.
13. 13 Remove from the pan and serve hot with chutney or sambar.