Kuzhi Paniyaram

• Chana dal

  5 g

• Coriander leaves

  chopped

  5 g

• Curry leaves

  2 g

• Freshly grated coconut

  20 g

• Green chilli

  chopped

  2 pc

• Mustard seeds

  3 g

• Oil

  20 ml

• Rice

  soaked

  150 g

• Salt

  to taste

• Urad dal

  soaked

  50 g

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Method

1. 1Rinse the idli rice and urad dal, soak both for four hours, then grind to a smooth batter.
2. 2Ferment the batter overnight until risen and bubbly, then season with salt.
3. 3Heat a little oil and crackle the mustard seeds and chana dal until golden.
4. 4Add the chopped green chilli and curry leaves and fry briefly.
5. 5Fold the tempering into the batter along with grated coconut and coriander.
6. 6The batter should be thick enough to hold shape in the pan wells.
7. 7Heat a paniyaram pan on medium and add a few drops of oil into each well.
8. 8Spoon batter into the wells, filling them almost to the top.
9. 9Cover and cook until the undersides turn deep golden.
10. 10Turn each ball with a skewer and cook the other side until crisp all round.
11. 11Serve hot with coconut chutney.