1. Idly Rice ---- 1 cup
2. channa dhal ----- 1 ( fist full )
3. Thoordhal ---- 2 tablespoons
4. uraddhal ---- 2 tablespoons
5. sago / poha ---- 2 tablespoons
6. Asofetida ---- 2 pinch
7. Red chillies ---- 5 to 8 nos
8. salt to taste
9. curry leaves few
10. oil as needed
preparation method
1. soak the rice separately and dhals with sago / poha together for 3 to 4 hours.
2. Then grind red chillies , salt , and asofetida , then add the soaked rice and grind until rawa consistency and lastly add the dhal.
3. Then grind to a coarse rawa like consistency. Let the batter be thick not too watery. Add curry leaves . keep this aside for few hours.
4. Then grease the paniyaram pan and pour into the greased hollows and cook in medium flame.
5. cook on both sides to golden brown and serve hot with coconut chutney or Tomato chutney !
* for kara paniyaram , do not grind the dhal smoothly as it will give you hard paniyarams , you have to let it coarse.
* paniyaram sticking to the pan shows more soda or water or urad dhal or fenugreek seeds , to balance this , you can either add some maida or rice flour to the batter and try again.
* possible fact for paniyaram being hard is less water. Add more water and mix and try again , it will be soft.
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