KUZHI PANIHARAM

Ingredients:

Urad dal – 50 gms

Parboiled rice – 200 gms

Raw rice- 200 gms

Salt to taste

For the tempering:

Oil – 2 tsp

Mustard seeds – ½ tsp

Onions – 50 gms (chopped)

Grated coconut – ½

Green chillies – ½ tsp (chopped)

Curry leaves – few

Method:

• Soak both the rice varieties and urad dal in water for 2 hours.
• Drain and wash in running water twice.
• Grind to a smooth paste, adding adequate water for a pouring consistency.
• Rest the batter to ferment for 5-6 hours in a warm place.
• Heat oil and crackle mustard seeds, add chopped onions, grated coconut, chopped green chilli and curry leaves. Saute and set aside.
• Add the tempering and salt to the batter.
• Pour the batter in the preheated, oil greased kuzhi paniharam kadai (concave griddle) and cook till done.
• Turn over the dumpling from the griddle and serve with tomato chutney.