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 cup	water
1 tablespoon	oil
1 teaspoon	mustard seeds

Instructions

1. 1 Wash and soak the idli rice, urad dal, and fenugreek seeds together in water for 4-5 hours.
2. 2 Soak the poha separately in water for 15 minutes before grinding.
3. 3 Drain the soaked ingredients and grind them with poha to a smooth batter, adding water as needed.
4. 4 Transfer the batter to a bowl, add salt, and allow it to ferment overnight or for 8-10 hours.
5. 5 Heat oil in a pan, add mustard seeds, and let them splutter.
6. 6 Add urad dal and chana dal to the pan and sauté until golden brown.
7. 7 Add chopped ginger, onions, green chilies, and sauté until the onions turn translucent.
8. 8 Mix in grated coconut and coriander leaves, then remove from heat.
9. 9 Add the sautéed mixture to the fermented batter and mix well.
10. 10 Heat a paniyaram pan and grease each cavity with a little oil.
11. 11 Pour the batter into each cavity until 3/4 full.
12. 12 Cook on medium heat until the edges turn golden brown, then flip and cook the other side.
13. 13 Remove the paniyaram once both sides are cooked and serve hot.