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Paniyaram is an authentic South Indian (chettinad) dish. There are several varieties of paniyaram such as pal paniyaram and mutta paniyaram. Paniyarams are cooked in a special plate called paniyarakkal. You can retain the original village flavor by using an ordinary paniyarakkal instead of a non-stick plate. I use the normal idly batter for paniyaram as well. Paniyarams will turn out good when the batter is completely sour (third/forth day would be better). Batter consistency should be similar to dosa batter.

Idly Rice (Idly Arisi) - 4 cups
Urud Dal (Ulundhu) - 3/4 cup
Onion (Vengayam) - 1 number
Mustard seeds (Kadugu) - 1 teaspoon
Channa dal (Kadalai Paruppu) - 1 teaspoon
Green chillies (Pachchai Milagai) - 4 number
Curry leaves (Kariveppilai)
Coriander leaves (Kothamalli Thazhai)
Salt to taste (Uppu Thevaiyana Alavu)
Peanut oil (Kadalennai) - 1 teaspoon / paniyaram

For the batter:
1. Soak rice and urud dal (separately) for 5-6 hours.
2. Grind rice and urud dal (separately) into a fine paste.
3. Mix the batter with salt and allow it to ferment (one night, approximately 10-12 hours). This is similar to idly batter.

For the paniyarams:
1. Heat oil in a pan. Add mustard and Channa dal.
2. When mustard splutters, add finely chopped onions, curry leaves, channa dal, salt. Fry until onion turns golden brown.
3. Take half of the idly batter in a separate dish, add fried onion mixture and finely chopped coriander leaves. Mix the content.
4. Heat the paniyarakkal and apply one teaspoon of oil in each kuzhi.
5. When the kal is hot, pour one spoon of the batter into each kuzhi. Turn sides when the paniyam browns. This would take 5 minutes approximately.
You can use a wooden stick that comes with the paniyarakkal or a spoon to turn sides.

Serve with Coconut chutney / Tomato Chutney / Onion Chutney / Coriander Chutney / Mint Chutney / Idly Podi.


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