2 cups idly batter ( recipe follows)
1 medium onion (chopped)
4 green chillies (chopped into very small)
1/2 tsp mustard seeds
few curry leaves
salt to taste
Heat oil in a pan, add mustard seeds, curry leaves, green chillies and chopped onions.
Saute until the onions are soft, then let it cool.
Add to the idly batter and mix well, adding salt to taste.
Heat the paniyaram pan, and grease it.
Pour a spoon full of batter to each holes, cover and cook on a low heat.
Using a fork or a toothpick turn the paniyaram the other side and cook till done.
You can check the paniyaram by piercing it with a toothpick, If the toothpick comes out clean , then your paniyaram is done.
Serve it hot with coconut chutney or any of your choice.
For the idly batter:
2 cups of raw rice ( i buy idly rice)
1/2 cup of urad dal
1/2 tsp fenugreek seeds
salt to tatse
Wash and soak raw rice adding fenugreek seeds, overnight.
Do the same with urad dal.
Rice and urad dal should be soaked separately.
You can soak it overnight, or it should atleast stand for 5-6 hours.
Drain the water from urad dal and grind it into a smooth paste, adding very litte water.
If you are using a wet grinder, just add 3-4 ice cubes and you would get fluffy urad dal batter. ( the more fluffy your urad dal mixture gets, the more soft becomes your idly)
Once done, transfer the batter to a vessel.
Now grind the rice to a very smooth paste.
Mix it with the urad dal paste, adding enough salt ,mix well.
Now close it and keep in a warm place to get fermented.
It should take about 8 hrs to get fermented. ( but i keep overnight).
Once done, it will be double the size, again mix well with a spoon.
Pour the batter into the idly plates , steam it for about 20 mins.
Poke the idly with a toothpick, if it comes out clean, then its done.
Serve it with sambar or chutney.
Now some of my great moments, honestly speaking i am totally and deeply touched, Sarah Naveen of Vazhayila has passed on 3 awards to me,its a great way of encouragement.... thanks a ton. :)