KULI PANIYARAM

Ingredients:

1 cup idli rice
1 cup raw rice
½ cup urad dal
1 tsp fenugreek seeds
Salt to taste


1 onion chopped fine
2 green chillies chopped fine
1 tsp urad dal
1 tsp mustard seeds
1 sprig curry leaves cut
2 tbs grated coconut
1 tsp oil

Method:
Soak rice, and fenugreek seeds.
Soak the urad dal separately. Soak them for about 6 hours.
Grind the rice and urad dal separately into a fine paste.
The consistency should be like idli batter.
( you can use your idli batter and do this kuli paniyaram)
Let the batter ferment for about 10 hours.

Heat oil in a pan, add in the urad dal and mustard seeds.
When mustard seeds splutters add in the chopped onions,
Curry leaves, fry till the onions are a bit limp.
Add in the green chillies, sauté a little and remove.

Now pour the seasoned ingredients into the batter.
Add in the grated coconut , give a gentle stir.
Heat a kuli paniyara pan, add about ½ tsp of oil in each cup.
Now pour the batter in a spoon to fill the cup ¾ way.
Cover with the lid and cook for about 2 to 4 minutes.

When the top of the paniyaram appears half cooked,
with a steel rod, flip the paniyaram upside down.
The underside of the paniyaram should be golden brown by now.
Let the other side also to cook, remove to a plate.
Serve with coconut chutney or sambar.

Note: you can add in any fillings of your choice,
like grated carrots and things.