Halwai May 23, 2020


• 3 cups – idli Rice
• 1 cup – Urad Dal
• 2 tsp – salt
• 1 tsp – Methi seeds
• a pinch of Hing
• For the mixture: 1 – onion, chopped
• 1 – tomato, chopped
• 1 – Green chilli
• a few Curry leaves
• 1/2 tsp – Jeera


  1. Soak the rice in enough water.
  2. Add the methi seeds to the urad dal and soak separately in enough water overnight.
  3. The next day, change the water and grind the rice using a grinder for about 12-15 mins, adding water bit by bit to make a thick paste.
  4. Grind the urad dal and methi seeds for about 20 minutes to achieve very soft consistency. Slowly add water in small quantities as you grind.
  5. In a big vessel, combine the rice and urad dal batter, and add salt and a pinch of hing. Mix well with your hands. Cover with a lid.
  6. Place the mixture to rest in a microwave for 10-12 hours or overnight.
  7. The next morning, the batter would have risen about 2 inches with tiny bubbles.
  8. Take out the portion you wish to prepare the paniyarams with and keep the rest undisturbed in another vessel.
  9. For the mixture: Add the chopped onion, tomato and green chilli, curry leaves and cumin seeds to the batter. Mix well and pour the batter in the paniyaram dish for cooking.
  10. Enjoy with coconut chutney, mint chutney or tomato ketchup.
  11. Recipe courtesy: Mad Cooking Fusions