Paniyaram [Paddu, Gulittu]

Ingredients

1. Idly rice                  1 cup
2. Urad dal                  1/4 cup
3. Fenugreek seeds     1/4 tsp
4. Salt                          1 tsp
5. Water                       1/2 cup

Method

• Soak separately for 5 hours.
• Grind it to a rava consistency.
• Add salt and water mix well.
• Ferment for 12 hours.

For seasoning

1. Onion                        1 big
2. Green chilies             5 nos 
3. Curry leaves              few
4. Coriander leaves        handful
5. Mustard seeds            1/2 tsp
6. Cumin seeds              1/2 tsp
7. Urad dal                     1/2 tsp
8. Bengal gram dal        1 tsp
9. Asafoetida                 1/4 tsp.
10. Oil                              2 tbsp + for frying

For paniyaram, paddu

• Cut onion, curry leaves, green chilies into small pieces.
• Heat oil in a Kadai splutter mustard, cumin seeds, urad, and bengal gram.
• Add onion, chilies, curry leaves and fry till onion turns to translucent.
• Cool down. Chop coriander and add to the batter.
• Batter should be thin consistency, add water if necessary.
• Heat paddy mold add 1/2 tsp of oil to each and pour ladleful of batter.
• Turn after 5 minutes, fry on a low flame.
• Roast on both sides and serve with chutney and sambar.