Idli rice - 1 cup
( do not use any other variety rice)
Thur dal - 1/2 cup (minus 1/2 tbsp)
Red chilies - 8
( add according to your taste)
Salt to taste
Hing - 1/4 tsp
Chopped onion - 1/4 cup
Chopped curry and coriander leaves - 2 tbsp
Oil to fry paniyaram as needed.
Wash and soak rice, red chilies and thur dal together for 3 to 4 hrs, then grind to a coarse semi-thick batter. Do not grind to a smooth batter the paniyaram will absorb more oil while frying.
Transfer to a bowl and add all other ingredients mentioned above and mix well.
As I don't have the traditional Bungalow paniyaram pan today I am using a kuzhi paniyaram pan or use a kadai pour oil and shallow fry.
Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy hot as a tea time snack.
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