KAARA KUZHIPANIYARAM

I dont do this often ,  but I really like it a lot....Especially with spicy chutneys it goes awesome...Nowdays we use nonstick pan but the taste is best when had in iron pan.......People using it will know the difference..... 

But the problem in iron tawa is consistency should be perfect....When I was a beginner in cooking I bought a nonstick and still using it...But thinking to get a iron tawa now...

INGREDIENTS
Idly rice-1/2 cup
Raw rice-1/2 cup
Urud dhal-1/2 cup
Fenugreek seed-1/4 table spoon

Seasoning
Small onions finely chopped-1/2 cup
Green chilies finely chopped- 2
Curry leaves chopped -1 table spoon
Grated coconut- 2 table spoons
Mustard seed-1 teaspoon
Urudh dhal-1/2 teaspoon

Soak all the ingredients together for 2 to 3 hours and grind nicely to smooth paste,first grind urad dal till foamy and smooth adding water little by little .Mix it with  salt and ferment for 8  to 9 hours.

Now seasoning,Keep the pan in the stove. Pour 2  table spoon oil add the mustard seed,urud dal and curry leaf. Wait till the mustard seed crack. Now add the chopped onions fry for a minute .Then add the green chilies and the grated coconut. Fry for another two minutes. Now add the fried items into the batter and mix well.Now take paniyaram pan apply 1 tablespoon  oil in each hole and once it gets heated pour the batter .fill till 3/4 th level.cook for some 2 minutes once it gets cooked turn on other side.remove form pan once its done.

THE PICS

Grinded and seasoned batter

Heat pan and add oil

Pour batter,cook on both sides

     

Note
Batter should be of medium consistency(not too thick /too thin).Almost of idli batter type.
Donot cook in high flame.
I used 1/2 cup urad dal since I used mixer, If you use grinder reduce 1-2 teaspoon....