Ingredients:

• 1/4 cup – boiled Rice
• 1/4 cup – raw Rice
• 1/4 cup – black gram
• 1/2 tsp – salt
• For seasoning:
• 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – black gram
• 1 small – green chilli, very finely chopped
• 1 tsp – very finely chopped Ginger
• 6 spring – curry leaves, very finely sliced
• 1 – onion, finely chopped
• 3 tbsp – grated Coconut

Method:

1. Wash and soak rice and lentils separately for 4 hours in water (2.5 cups water for rice and 1 cup water for urad dal).
2. Make a paste of lentils and rice separately.
3. Transfer both the batter in another big vessel.
4. Add 1/2 tsp salt, mix batter well, stir continuously with a thick ladle and keep it aside for 5 – 6 hours to ferment.
5. Batter should be of pouring consistency.
6. For the masala/seasoning/phann:
7. Heat oil in a pan. Add mustard seeds.
8. When they splutter, add jeera and urad dal.
9. Saute for 2 minutes.
10. Add finely chopped ginger, green chilli, onion and curry leaves.
11. Fry on a low to medium heat for 5 – 8 minutes until fragrant or golden colour and crisp.
12. Switch off the heat and add grated coconut.
13. Gently stir well for 2 minutes.
14. Pour the seasoning over batter and mix well evenly.
15. Final preparation:
16. Heat Kuzhipaniyaram Kadai on a medium heat.
17. Smear oil or ghee to each mould and pour batter in each mould ( 3/4 th of the mould ). Sprinkle oil / ghee.
18. Cover and cook for 8-10 minutes on a medium flame.
19. Cook till crisp and sides will turn golden brown.
20. Turn the other side and cook till done.
21. Serve hot.
22. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya