- Raw rice : 1 cup
- Idli rice : 1 cup
- Urad dal : 1/4 cup
- Fenugreek seeds : 1/4 tsp
- Onions : 1/2 cup
- Green chillies : 3
- Curry leaves : a strand
- Grated coconut : 2 tbsp
- Mustard seed : 1/2 tbsp
- Urad dal : 1/2 tbsp
Method of preparation
- Soak 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 over night.
- Heat the pan and add oil.To it add the mustard, curry leaves, urad dal, onions and fry for 2 minutes.
- Then add green chillies and grated coconut and fry for 2 to 3 minutes.
- Add these fried items into the batter and mix well.
- Rub the kulipaniyaram pan with oil and pour the batter in each hole and cook for 4-5 minutes.
- When done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes.
- Serve hot with coconut, tomato and coriander chutney.
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