Take oats, red chillies, fennel and ginger in a mixer and blend until all get powdered well.
Add the soaked dals to this and grind coarsely (like broken wheat texture). Add a little water while grinding.
Mix enough water to get a pouring consistency.
Add chopped onions, curry leaves, coriander leaves, salt and asafoetida. Mix well.
Heat paniyaram pan, grease it with oil and spoon in the batter. Cook covered on medium flame.
Flip and cook until it evenly turns golden brown.
Serve hot with chutney of your choice.
Recipe and Image courtesy: Rak`s Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.