Soak the channa dal for six hours and grind it to a fine paste with 3 tbsp water.
Mix all the remaining ingredients along with channa dal paste in a bowl and make a batter of a smooth and pouring consistency ( add extra 1/4 cup ( 50 ml ) water if you require ). Keep aside for half an hour.
Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
Pour paniyaram batter in each mould. ( 3/4 the of the mould ). Sprinkle oil / ghee.
Cover with a lid. Cook for 10 minutes on a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).
Turn the other side with the help of a stick and cook till done / golden colour ( sprinkle remaining oil ). Serve hot with coconut chutney / hing chutney / tomato chutney /sambar.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.