Kuzhi Paniyaram

Kuzhi paniyaram is simple breakfast or snack item which is popular in Tamilnadu especially Chettinadu,both sweet and savory versions can be made.This recipe I got it from my husband's grand mother who is an expert in cooking authentic dishes even at the age of 83.Whenever we visit her she makes both paniyaram for us  and accompanies with a spicy milagai chutney and coconut chutney.Yesterday I made the savory version which is called as masala paniyaram or kara paniyaram for evening snack....

Ingredients

Ingredient	Quantity
Raw rice	1cup
Boiled rice/Idly rice	1cup
Urad Dhal	1/4cup
Fenugreek seeds(vendhayam)	1tsp
Onion	2nos.(medium size)
Green chilly	5-6nos.
Coconut(finely chopped)	2tbs
Mustard seeds	1tsp
Urad dhal	2tsp
Channa dhal	1tbs
Asafoetida	a pinch
Curry leaves	2 sprigs
Coriander leaves(chopped)	as needed
Salt	to taste
Oil	as needed

Method
                  Soak the rice,dhal and fenugreek seeds for atleast 3-4 hours and grind it to a smooth batter with salt.Ferment the batter for 8-10 hours or overnight.
Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal,channadhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the salt,coconut pieces and coriander leaves and turn off the stove.Add this to the fermented batter and mix it well.
Heat the Paniyarm pan,add 1/2 tsp of oil in each mould,when the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.
Paniyaram is ready.

Serve it with spicy milagai chutney or chutney of your choice

• This paniyaram can be made with fermented idly batter.
• Instead of adding channa dhal in the seasoning it can be soaked and add it to the batter.
• If the batter is not fermented properly the paniyaram won't turn brown and doesn't taste good.