Ingredients:

• 4 cups – Idly batter
• 1/2 cup – Plain flour (Maida)
• 1/2 cup – Chopped Onion
• 2 tsp – Chopped Green chillies
• 1/4 cup – Chopped Coriander leaves
• 1/4 tsp – Baking soda
• 1/2 cup – Shredded Coconut
• Salt to taste
• 2 tbsps – Gingelly oil (sesame oil)
• For tempering: 1 tsp – Mustard Seeds
• 1 tsp – Black gram
• 1 tsp – Asafoetida powder
• 1 tsp – Cumin seeds
• Seasoning: Salt according to taste
• For garnishing:
• Coriander, chopped
• For accompaniments: Coconut chutney
• Sambhar
• Tomato & Onion chutney

Method:

1. Pre-preparation:
2. To prepare the idli batter, soak 3 cups idly rice and 1 cup urad dal separately for 5-6 hours.
3. Combine the two together and grind to a fine paste till you get a smooth batter.
4. Add a pinch of salt, mix well and let it rest overnight to rise.
5. To the risen idli batter, add the plain flour, baking soda and coconut and fold without lumps.
6. Method of preparation:
7. In a wok, add oil and heat. Add all the tempering ingredients and temper till you get the aroma.
8. To the tempered ingredients, add the ginger, garlic, onions, chillies, and seasoning spices on low flame.
9. Once you get the aroma, add the tempered spices to the idli batter and gently mix.
10. Oil the paneeyaram molds and heat it over flame. It should not be very hot but just warm.
11. Ladle the batter and pour it in the mold.
12. Let it fry.
13. Remove and serve hot with chutney or sambhar.

Recipe courtesy of Sify Bawarchi