This Chettinaad Special dish is Renuka's version at her Fusion blog. The only change is the use of paniyaram pan to cook the paniyarams instead of frying in oil.
2 1/2 cups of Raw rice
1/2 cup blackgram dal
Salt to taste
Soak the rice and dal for 1 hour and grind it to a fine paste. Add salt and some water to make it of pouring consistency similar to idli batter consistency.
Put a drop of oil in the paniyaram kal (pan)and pour the batter into it. When cooked on one side, slowly turn it over and cook on other side as well.
Serve hot with sambar/chutney of your choice.
This dish goes to two events- MBP: Easy Breezy Breakfast and to RCI:Chettinaad Vegetarian Cuisine hosted by Srimathi
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