Chettinad Paniyaram

Instructions

1. 1

   Soak Grains and Lentils

   • In a large bowl, rinse the idli rice and raw rice together several times until the water runs clear. Cover with fresh water and soak for at least 4-5 hours.
   • In a separate bowl, rinse the urad dal and fenugreek seeds. Cover with fresh water and soak for the same duration, 4-5 hours.
2. 2

   Grind the Batter

   • Drain the soaked urad dal and fenugreek seeds. Using a wet grinder or a high-speed blender, grind them to a very smooth and fluffy batter, adding small amounts of cold water as needed. Transfer this batter to a large, deep bowl.
   • Next, drain the soaked rice. Grind it to a slightly coarse, semolina-like texture, adding water as required. The consistency should be thick but pourable.
   • Combine the ground rice batter with the urad dal batter in the large bowl. Add salt and mix thoroughly with your clean hands for about 2 minutes. This traditional method helps initiate the fermentation process.
3. 3

   Ferment the Batter

   • Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight. The batter should double in volume, become airy, and have a pleasant sour aroma.
4. 4

   Prepare the Tempering (Tadka)

   • Heat 2 tbsp of sesame oil in a small pan over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the chana dal and sauté for about 30 seconds until it turns light golden.
   • Add the finely chopped onion, green chillies, grated ginger, and curry leaves. Sauté for 3-4 minutes until the onions are soft and translucent.
   • Turn off the heat and stir in the asafoetida. Let the tempering cool down slightly.
5. 5

   Finalize the Paniyaram Batter

   • Gently mix the fermented batter. Do not overmix, as this will deflate the air pockets.
   • Add the cooled tempering and the grated coconut to the batter. Mix gently until just combined. Check for salt and adjust if necessary.
6. 6

   Cook the Paniyaram

   • Heat a paniyaram pan (appe pan) over medium heat. Add a few drops of oil into each mould.
   • When the pan is hot, pour the batter into each mould, filling it up to 3/4 full.
   • Cover the pan and cook on medium-low heat for 2-3 minutes, until the edges are golden brown and the top is set.
   • Using a wooden skewer or a special paniyaram turning stick, carefully flip each one. Drizzle a little more oil around the edges if needed.
   • Cook uncovered for another 2-3 minutes until the other side is golden, crisp, and cooked through.
   • Remove the cooked paniyarams and repeat the process with the remaining batter.
7. 7

   Serve

   • Serve the hot Chettinad Paniyaram immediately with your choice of chutney, such as coconut chutney, tomato chutney, or sambar.