Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - 1/4 cup
1. Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it for 10- 12 hours (best done overnight).
Seasoning for kara paniyaram:
2.Onions finely chopped - 1/2 cup
3.Green chillies finely chopped - 3
4.Curry leaves chopped - 1 tablespoon
5.Grated coconut - 2 tablespoons
6.Mustard seed - 1/2 teaspoon
7.Urad dal - 1/2 teaspoon
Indian Recipe for Paniyaram :-
1.Keep the Paniyaram pan OR kadai in the stove.
2.Pour 1 tablespoon of oil,
3.add the mustard seed and wait until the mustard seed crack.
4.Now add the curry leaves, urad dal, onions and fry for 2 minutes.
5.Then add green chillies and grated coconut and fry for 2 to 3 minutes.
Finally add the fried items into the batter and mix well.
Garnish with fresh coriander spring and tomato ketchup