Ingredients

• 3 cups - idli rice
• 1 cup - urad dal
• 2 tsp - salt
• 1 tsp - methi seeds
• a pinch of hing
• For the mixture: 1 - onion, chopped
• 1 - tomato, chopped
• 1 - green chilli
• a few curry leaves
• 1/2 tsp - Jeera

How to Make Onion Tomato Paniyaram

• Soak the rice in enough water.
• Add the methi seeds to the urad dal and soak separately in enough water overnight.
• The next day, change the water and grind the rice using a grinder for about 12-15 mins, adding water bit by bit to make a thick paste.
• Grind the urad dal and methi seeds for about 20 minutes to achieve very soft consistency. Slowly add water in small quantities as you grind.
• In a big vessel, combine the rice and urad dal batter, and add salt and a pinch of hing. Mix well with your hands. Cover with a lid.
• Place the mixture to rest in a microwave for 10-12 hours or overnight.
• The next morning, the batter would have risen about 2 inches with tiny bubbles.
• Take out the portion you wish to prepare the paniyarams with and keep the rest undisturbed in another vessel.
• For the mixture: Add the chopped onion, tomato and green chilli, curry leaves and cumin seeds to the batter. Mix well and pour the batter in the paniyaram dish for cooking.
• Enjoy with coconut chutney, mint chutney or tomato ketchup.
• Recipe courtesy: Mad Cooking Fusions