Kuzhi Paniyaaram

Ingredients:

• Raw rice / Sonamasuri - 1cup
• Idly rice - 1 cup
• Whole urad dal - 1/2 cup
• Fenugreak seeds - 1 tsp
• Onion - 1 finely chopped
• Curry leaves - few
• Salt
• Mustard seeds and urad dal - 1 tsp each for tadka
• Green chilli - 2 finely chopped

Preparation:

• Soak rice, urad dal and a tablespoon of fenugreak seeds in separate separately in water for about 3 to 4 hours.
• Grind rice in a wet grinder for about 10 minutes.
• Transfer it into a container and now grind urad dal and fenu greek seeds for 20-25 minutes till the batter becomes soft and fluffy. 
• Add salt and mix the two batters together and leave it to ferment for a little longer time than usually done for the dosa/idly batter.
• For tadka, heat one table spoon oil in a pan. Add mustard seeds and wait until it splutters and then add urad dal, green chillis and curry leaves. 
• Add chopped onions and tadka to the batter and mix well.
• Heat the paniyaram pan and add little oil in each hole.
• Pour in a laddle full of batter into each hole and let it cook on medium flame with the pan lid closed.
• Flip the paniyaram over using a fork or a spoon and let the other side cook.
• Once both the sides are cooked, enjoy hot and delicious kuzhi paniyarams with tomato chutney.