Ingredients:
• 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
Method:
- Soak the rice in enough water.
- Add the methi seeds to the urad dal and soak separately in enough water overnight.
- 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.
- 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.
- 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.
- Place the mixture to rest in a microwave for 10-12 hours or overnight.
- The next morning, the batter would have risen about 2 inches with tiny bubbles.
- Take out the portion you wish to prepare the paniyarams with and keep the rest undisturbed in another vessel.
- 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.
- Enjoy with coconut chutney, mint chutney or tomato ketchup.
- Recipe courtesy: Mad Cooking Fusions