2.Parboiled rice(puzhungal arisi)-1cup
4.Salt- 1 and a 1/2tsp
1.Soak 1 and 2 separately and 3 separately for 2 hours.
2. Grind dhal to a fine 'butter' like paste.
3.Grind rice to a fine paste.
4.Mix both the batter with enough salt and leave it to raise for 7 hours. Alternatively, left over idly batter can also be used. The paniyarams in the given picture were made with idly batter only.
Ingredients for seasoning
2.Green chilly- 2
6.Coconut-3tsp (finely chopped)
1.Heat a tbsp of oil and when it is warm add the mustard,urad dhal and the bengal gram.
2.Add curryleaves, chopped onions, green chilly and saute well .
3.When the onion is cooked add the coconut and salt, mix well and remove from fire.
4. Add this to the prepared batter and mix it well, which is now ready for making paniyarams.
Heat the paniyaram pan, apply oil and when it is warm, pour the batter in small amounts leaving enough space for it to raise. Pour 1tsp of oil on each paniyarams and close it. The pan should be maintained on medium heat. After a couple of minutes, using a knife, or a wooden stick that is specifically used for paniyaram making, turn the paniyarams upside down and let it cook for another 2 minutes. When done, remove each paniyaram carefully and serve with coconut chutney.