Kuzhi Paniyaram

Ingredients:
Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - ¼ cup
Pistachios - ¼ cup
Onion - 2 (medium-chopped finely)
Green chilies - 2 (deseeded & chopped)
Coriander leaves - few (chopped)
Mustard seeds - ½ tsp.
Urad dal - ¼ tsp.
Curry leaves - 4 to 5 (torn)
Asafetida - 2 inches
Salt (to taste)
Oil
Coconut grated (optional-didn’t add)

Method:
Soak rices and urad dal for at least 4 hours.
Grind them.
Add salt and ferment for 8 hours.

After fermentation:
Soak pista in water for at least 30 minutes. Remove the skin and keep aside.
Heat ½ tbsp. oil and add the mustard and urad dal. When the mustard splutters, add the onions.
When the onions are translucent add the green chilies, curry leaves, asafetida and sauté for a few seconds.
Remove from heat and add this to the batter.
Also add the coriander leaves and pistachios. Mix well.
Now heat the paniyaram mould and add a little oil in every hole.
Add the batter in every hole and let it cook on one side till it turns a golden color.
Turn on the other side with a skewer and cook till it becomes golden color.
Serve hot or warm with a favorite chutney.

Sent off to Srilekha's "EFM-Variety Rice Series" event.

Posted in: Breakfast, Rice, Snacks