Ingredients:
• 2 cups – idli Rice
• 1 cup – Channa dal
• 1/2 cup – Toor Dal
• 1/4 cup – Urad Dal
• 1/4 cup – moong dal
• 4 – dry Red Chillies
• 2 tbsp – grated Coconut
• 1 tsp – Fennel seeds
• salt to taste
• oil as needed
• For tempering: 1 – Onion (chopped)
• 1/4 tsp – Mustard Seeds
• 1/4 tsp – Urad Dal
• 1/4 tsp – Channa dal
• 5 – Curry leaves
Method:
- Soak the dals and rice together for at least 2 hours.
- Grind the dals and rice into a coarse paste in a grinder. Add the fennel seeds, red chillies, grated coconut and salt while grinding. Keep the batter aside.
- For the tempering, heat enough oil and add the mustard seeds, urad dal and channa dal.
- When they turn brown, add the chopped onion and curry leaves. Saute until the onion turns translucent.
- Add the sauteed onions to the batter and give a stir.
- Heat a kuzhi paniyaram pan on medium heat and pour a few drops of oil.
- Pour a ladle of the batter and cook on simmer.
- Serve with coconut chutney.
- Recipe courtesy: Priya Easy N Tasty Recipes