Kuzhi Paniyaram

This is a typical chettinadu dish that can be made for breakfast.

This is prepared from the idli-dosa batter and a special vessel is
used for it called as Paniyaram Chati.


Ingredients:
Par Boiled Rice - 1 Cup
Raw Rice - 1 Cup
Urad Dhal - 1 Cup
Fenugreek Seeds - 1 tsp.
Onion - 1 (Medium Size)
Green Chillies - 4
Curry Leaves - 10
Mustard Seeds - 3 tsp.
Salt - 1 tsp. or as required
Oil - 3 tsp. (For Sauteing)


Method:

Wash and soak both the rice,urad dhal and fenugreek seeds together in
water for an hour.

Blend the mixture smoothly by adding about 3/4 cup of water.

In about 20 minutes it will be finely grinded.The batter should not be too thick
or too thin.

It should be like pancake batter in a pouring consistency.Transfer the batter to
a bowl.

Finely cut the onions and green chillies.

Heat  oil in a tawa(wok)and add mustard seeds and curry leaves.

When it splutters,add  green chillies and onions and saute for about
2 minutes.Remove from the fire.

Add the sauteed mixture and salt to the batter and mix well.

Heat the Kuli Paniyara Chatti (a special tawa that has small holes).

Pour 2 drops of oil in each hole and pour 1 spoon of batter in each hole.

When one side is done(about a minute) turn to the other side with a wooden
stick (or the back of a teaspoon) and keep it for 1 more minute.Transfer to a
serving plate.

Serve it hot.


Side dishes :

Coconut Chutney,Coriander Chutney,Tomato Onion Chutney,Pudhina/Mint Chutney.

Peanut/Groundnut Chutney,Garlic chutney,Easy Sambar and  Dal Sambar.

Tips:

The above mentioned ratio will give you about 25 medium sized kuli
paniyarams.

This can be served either for tiffin in the morning or as a snack in the
evening.

If excess amount of water is used while grinding,then the batter looses its
consistency.

In case the batter is too thin or watery,then add some rice flour to make
the batter thick.

Fenugreek seeds helps to soften the kuli paniyarams.

Add beaten eggs to the same mixture to make egg paniyaram.