Vellai Paniyaram

1. 1
   prep · ~240 min

   Soak the rice and dal.

   1.Wash the idli rice well until the water runs mostly clear.

   2.Soak the rice in enough water for 4 hours.

   3.Wash the urad dal and soak it with fenugreek seeds in a separate bowl for 4 hours.
2. 2
   mix · ~20 min

   Grind the batter.

   1.Drain the urad dal and fenugreek seeds, then grind with a little water to a smooth, fluffy batter.

   2.Drain the rice and grind it with the cooked rice and enough water to a smooth batter that is slightly thicker than idli batter.

   3.Combine both batters in a large bowl and mix well with your hand for 1 minute.

   TIPKeep the batter smooth and light; a heavy batter makes dense paniyarams.
3. 3
   rest · ~480 min

   Ferment the batter.

   Cover the bowl loosely and leave the batter to ferment in a warm place for 8 hours or overnight, until it looks airy and slightly risen.

   TIPLeave enough space in the bowl because the batter expands as it ferments.
4. 4
   mix · ~2 min

   Season the batter.

   Add salt to the fermented batter and mix gently. If needed, add a spoon or two of water so the batter pours easily but still looks thick.

5. 5
   fry · ~15 min

   Cook the paniyarams.

   1.Heat a paniyaram pan over medium heat and grease each cavity with a little oil.

   2.Pour batter into each cavity until almost full.

   3.Cover and cook until the tops lose their raw look and the bottoms turn light golden, 2 to 3 minutes.

   4.Turn each paniyaram gently, drizzle a few drops of oil if needed, and cook the other side for 1 to 2 minutes.

   TIPCook on medium heat so the center cooks through before the outside browns too much.
6. 6
   serve

   Serve the vellai paniyaram hot.

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