INGREDIENTS NEEDED:
Step 1: There is a special way to measuring dal and rice. Normally it is measured in a ulakku, but i used a measuring cup. Measure raw rice in a cup of flatten the top of it.
Step 2: Now spoon the urad dal on top of the rice so it is mounted like. This is how it is measured. But I have given an easy measure for you, use 1 cup raw rice and ΒΌ cup urad dal.
Step 3: Take both rice and urad dal in a bowl together.
Step 4: Add in fenugreek seeds. It helps adding flavour and also helps with the fermentation.
Step 5:Wash and soak the rice and urad dal together for atleast 6 to 8 hours. I usually leave them to soak overnight.
Step 6:Now the dal and rice is soaked. You have soak both of it together and grind in a blender or grinder.Take the soaked rice and urad dal in a blender jar. Add them in batches.
Step 7:Add very little water at a time and grind into a smooth puree. Repeat with the other batch of rice and dal mix.Then, Season the batter with salt.
Step 8: Leave to ferment for at least 8 hours or overnight. After, the batter is well fermented, Mix it gently once.
Step 9: Heat oil in a pan. Add in urad dal and mustard seeds. Allow them to splatter and get golden.
Step 10:Add in asafoetida. Allow them to sizzle. Add in peeled and chopped ginger and curry leaves. Add in onions, green chillies and saute for 2 to 3 minutes.
Step 11: Add the sauted onion mix into the paniyaram batter. Mix this really well.Heat oil in a paniyaram pan.
Step 12:Spoon the batter into the pan. Let it cook on low to medium heat for 3 to 5 minutes. Flip over and cook on other side too.
FOR EXTRA FLAVOUR
Any finely chopped vegetables can be added into the batter.
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