Kuli Paniyaram with FriedGram Chutney

Ingredients

1/2 cup split black gram (urad dal)
1/2 cup red gram (tuar dal)
1/2 cup chickpeas
1 cup grated coconut
2 cups parboiled rice
tsp salt
6 green chillies, chopped
10 dried red chillies, broken into small pieces
1 sprig curry leaves
A small piece of asafoetida soaked in a little warm water (or 1/4 tsp powdered asafoetida)
tbsp ghee or gin gelly oil

Method
Kuli Paniyaram:-

Ingrediants:-

Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Method:-

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutney:-

For Chutney:-

FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadaka:-

Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Method:-
1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney. 1. Soak black gram, red gram and chickpeas for at least 3-4 hours.
2. Grind all three together.
3. Add coconut and grind again.
4. Add the remaining ingredients except ghee/oil. Mix well.
5. Form small balls, the size of limes or ping-pong balls, and place on small squares of greaseproof paper or on an oiled piece of banana leaf. Press to form a little flat cake.
6. Heat a skillet or heavy non-stick pan, greased with a little oil.
7. Cook the 'pancakes' one at a time, perforating each with the edge of the cooking spatula to cook thoroughly. Turn over. Dribble a few drops of ghee/oil and turn over once more.
8. Remove and serve warm.