Procedure

• Soak urad dhal and saamai separately for 2-3 hours.
• Grind urad dhal first. And then grind saamai next.
• Mix both the batters, add enough salt and allow it to ferment for 8 hours.
• Prepare a paniyaram pan, pour batter in moulds, cook them on both sides until golden.
• Serve hot with chutney of your choice.