Now who doesn’t like some well-cooked, crunchy and tasty Paniyaram with chutney or ketchup on a cold rainy evening? Not only is Paniyaram a great evening snack, but it also makes for a great appetizer to be served at dinner parties to your guests.
Firstly, the rice and dals need to be soaked together for at least 2 hours. After that, the two need to be ground into a coarse paste in the grinder after adding salt, grated coconut, red chillies and fennel seeds. After that, keep the batter aside.
In heated oil, add chana dal, urad dal, and mustard seeds and when they splutter, add curry leaves and chopped onion, and sauté them till the onion turns translucent.
Adding the sautéed onions to the batter gives it a different spin; stir it well. Next, a Kuzhi Paniyaram pan needs to be heated on medium heat before coating it well with a few drops of oil. Now pour the batter carefully into each slot and allow it to cook on a simmer. Once one side is done, turn the Paniyaram. Ensure that both sides are cooked and have a golden-brown colour.