For The Batter:
Par Boiled rice(Idli Arisi)-1/2cup
Grated Coconut(Thengai Thuruval)-1/2cup
For the Masal:
Red Chilly Powder-1tsp
Coriander Leaves-1/4cup(Finely Chopped)
Curry Leaves-a sprig
1. Soak rice and dhals along with methi seeds for 6 hours.
2. Grind it to a smooth batter adding grated coconut.
3. Mix salt and let it ferment overnight.
4. Boil water with tomatoes for 2 minutes. Switch off stove and keep it aside for 10 minutes.
5. Remove the skin of tomatoes and mash them.
6. Heat oil and splutter mustard, urad dhal, curry leaves.
7. Add onion and saute till golden brown.
8. Add tomatoes and green peas.
9. When cooked and the mixture becomes dry add the powders, salt and coriander leaves.
10. Mix well and remove from flame.
11. Add the masal to the fermented batter when the mixture is still hot.
12. Drizzle oil in the paniyaram pan and pour batter in each hole.
13. When one side is done flip the paniyaram.
14. Drizzle some more oil and remove from pan when crisp.
15. Relish with chutney.
I prepared these masala paniyaram for breakfast and had it with coconut chutney. It was delicious.