Preparation Method

• Soak rice separately, poha and urad dhal separately.
• Add fenugreek and let it soak for about five hours.
• Chop the onion finely.
• Grind together rice, fenugreek seed and poha along with green chilli and salt.
• Grind the urad dhal and mix it to the rice batter.
• The batter should not be too liquid or too thick.
• Close with a lid and allow it to ferment overnight or for ten hours.
• Heat a pan with Idhayam sesame oil.
• Temper mustard, chana dhal and curry leaves.
• Saute onion and mix everything to the batter.
• Heat a kuzhipaniyaram pan.
• Drizzle a teaspoon of Idhayam sesame oil in each mould.
• Take a ladle of the batter and pour it in each mould and pour more of oil to the sides of the paniyaram.
• Flip over the paniyaram and fry till it turns golden brown.
• Remove from fire and serve.