Kara paniyaram (Deep fried rice dumplings)

This is yet another Chettinad snack. This dish always reminds me of the rainy season cos my mom makes them mostly during the rains. The weather in Chennai has been quite gloomy for the past few days. My taste buds were craving for this delicacy. Even though it was just few drizzles that drenched Chennai, I was tempted to make them.Isn't that a reason enough???? :-)

I cooked it last Sunday and here is the recipe for it. Just try this instead of pakoras/bhajjis.Trust me, you guys will love it!

Enjoy them with a hot cup of masala chai.

Ingredients

4 cups idly rice

1 cup Urad dhal

1 tsp fenugreek
Salt

Olive oil to drizzle and fry

For the tempering:

1 small onion - chopped

1'' finely chopped ginger
2-3 finely chopped green chillies
10-12 curry leaves
1/2 cup coriander leaves
1 teaspoon mustard seeds

1teaspoon urad dhal
10-12 cashews - chopped

Method
Wash and clean the rice and urad dhal in the running water. Soak the rice and the urad dhal and fenugreek in a separate vessel for 3hrs. Grind them all together into a smooth paste. Add salt and leave them to ferment overnight or 8 hours. Next day morning, add a pinch of baking soda and keep aside.

Heat oil in a saute pan, once hot add the mustard seeds. Once they splutter, add the urad dhal. Cook the onions, ginger, green chillies, curry leaves and coriander leaves.

Add this mixture to the above made batter. If necessary add little water to bring it to a pancake batter like consistency. Adjust salt. Keep side.

Heat the koozhipaniyaram pan. I used a non-stick pan (Click for the image). Add about 1-2 drops of oil in each mould.

Spoon the batter into the moulds. Place a cashewnut in the centre of each paniyaram . When they start to brown, flip over the side and check whether the middle part is cooked. Use a chopstick to handle this. Otherwise a small spoon will do. Remove when done. Keep aside.

Serve hot with the following sides:

1. Red chilly chutney 

2. Karaikudi chutney  

3. Idly podi.