KUZHI PANIYARAM

Preparation Method :

• Grind both the varieties of rice, dhal and fenugreek with 3 cups of water to a fine, thick batter.
• Adjust seasoning with salt and mix with hand to facilitate fermentation. Cover the bowl and leave to ferment overnight. 
• The Tempering: Heat the oil in a small skillet over medium heat. Add the tempering ingredients.
• Allow the mustard seeds splutter and the dhal to turn golden.
• Add the onions and green chilies and stir-fry for a minute or two.
• Pour contents of pan into the batter. Mix well and set aside.
• Place the kuzhi paniyaram wok over medium heat. When hot, pour ¼ teaspoon of oil in each depression.
• Fill half of each depression with the batter. Spread ¼ teaspoon of oil around each depression and cook the paniyaram over low-medium heat for 2 minutes.
• Gently turn the paniyaram with a skewer and cook the other side for another 2 minutes, till golden. Serve warm with chutney.