DAL AND VEGE KULI PANIYARAM

Ingredients:
1 cup rice rava
½ cup urad dal
¼ cup channa dal
¼ cup toor dal

2 tbs chopped carrots
2 tbs chopped cabbage
2 tbs finely chopped spinach leaves
1 tsp ginger paste
1 tsp chillie powder
1 tsp finely chopped coriander leaves
½ tsp cumin seeds
2 tsp of oil
Salt to taste

Method:
Soak all the dals for about 5 hours.
Grind the dals to a thick fine paste.
Wash the rice rava, drain the water.
Add it to the ground dals.
Mix well, and let it ferment for about 9 hours
or over night.

The next day, heat 1 tsp of oil in a wok.
Add the cumin seeds, and ginger paste.
Sauté a little, add in the spinach first.
Sauté a little, add in the cabbage and carrots.
Add in the salt, chillie powder. Mix well and remove.

Now add the veges and coriander leaves to the ground
mixture. Stir well once.
Heat a kuli paniyara chatty, add ¼ tsp of gingelly oil
into the compartments. Pour a ladle of the dal mixture.
Flip it over when it is cooked on one side.
Remove and serve with coconut chutney.