36 pcs. 2 cups par boiled rice (idly rice is recommended) 1 handful channa dal (chickpeas) 1 handful (together) toor dal (yellow lentil) and urad dal (black lentil) 3 red chilli, chopped 4 onions, chopped 1 tsp salt 1-2 sprigs curry leaves, chopped 50 ml cooking oil
Preparation
Wash and soak the rice and dal varieties separately for 2 hrs. Then blend rice, dal and salt coarsely in a blender by adding little water in between. Heat oil and fry the chopped onions and chilli till the onions are transparent. Pour this into the batter and mix well.
Heat and lightly oil the puff dumpling pan. Pour the batter in each mould till half-full. Keep in high flame and cook for 2-3 minutes. Now lower the flame and flip the paniyaram. Serve with chutney.
