1 cup raw rice
¼ cup urad dal
¼ cup fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
1 pinch asafoetida
Curry leaves (handful)
1 large onion (finely chopped)
1 tbsp ginger (finely chopped)
2 green chillies (finely chopped)
Step 1 – Wash and soak the rice, urad dal and fenugreek seeds in a bowl for four hours. Drain the water and grind it into a smooth batter in a grinder or blender. Transfer the batter into a large container, add salt and mix well. Let it ferment for 6-8 hrs or overnight.
Step 2 – Heat oil in a pan, add mustard seeds, urad dal, asafoetida, curry leaves and let them sizzle. Add onions, green chillies, ginger, salt and saute for a few mins. Add this into the batter and mix well.
Step 3 – Add oil to a paniyaram pan, and pour a ladle of batter into each mould. Cover and let it cook for 2-3 mins. Gently flip it and let it cook until each turns golden brown. Serve hot with chutney or sambar!
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