Ingredients
- 200 grams urad dal
- ½ teaspoon fenugreek/methi seeds
- 500 grams rice
- 2 small onions
- 4 green chillies
- 20 curry leaves
- Water as required
- Salt as required
- 4 teaspoons refined oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
Preparation
- Mix urad dal, fenugreek seeds and rice along with a little salt.
- Soak in water and leave overnight to ferment.
- Next morning drain the excess water and grind well.
- Add a teaspoon of water to form a smooth batter and transfer to a bowl.
- Heat oil and add finely chopped curry leaves, onions, green chillies; also add cumin seeds and mustard seeds and Saute. Pour into bowl and mix.
- Grease the holes of a paniyaram/appam pan with oil over a medium flame.
- Pour the batter into the holes and drizzle oil over the edges.
- Cover with lid and allow to cook for 5-7 minutes.
-
When the balls have risen and have turned fluffy, turn off the flame. Scoop out the balls and transfer them to a serving dish.
Serve with coconut or mint chutney.