Egg Pepper Masala, Kuzhi Paniyaram and Coconut Chutney

Ingredients

• 3 cup Idli Batter (Slightly sour, day-old batter works best)
• 2 tbsp Sesame Oil (Also known as gingelly oil, for tempering)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 1 medium Onion (Finely chopped)
• 2 piece Green Chili (Finely chopped, adjust to taste)
• 1 inch Ginger (Finely grated)
• 1 sprig Curry Leaves (Finely chopped)
• 0.25 tsp Hing (Asafoetida)
• 2 tbsp Coriander Leaves (Finely chopped)
• 0.5 tsp Salt (Or to taste, as batter may already contain salt)
• 3 tbsp Oil (For cooking in the paniyaram pan)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat 2 tbsp of sesame oil in a small pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the urad dal and chana dal. Sauté for 30-45 seconds until they turn a light golden brown.
   • Stir in the hing (asafoetida) and immediately proceed to the next step.
2. 2

   Sauté Aromatics

   • To the same pan, add the finely chopped onion, green chilies, grated ginger, and curry leaves.
   • Sauté for 2-3 minutes until the onions soften and become translucent.
   • Remove the pan from the heat and allow this mixture to cool slightly for a few minutes.
3. 3

   Combine Batter

   • In a large mixing bowl, take the idli batter.
   • Add the cooled tempering and onion mixture to the batter.
   • Stir in the chopped coriander leaves and salt. Mix gently until just combined. The batter should be thick but pourable. If too thick, add a tablespoon of water.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3