Sago 1/2 Cup
Rice 3/4 Cup
Urad Dal 1/4 Cup
Fenugreek Seeds a pinch
Yogurt 3 tbsps
Chana Dal 1 tbsp
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs
Salt to taste
Oil to grease the moulds
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Wash and finely chop the cilantro.
Soak chana dal for 4 – 5 hours in enough water.
Soak sago, rice, urad dal, fenugreek seeds in enough water for 4 – 5 hours.
Strain the water and grind all of them together into paste adding yogurt and sufficient salt.
Add water if necessary while grinding.
Remove the ground paniyaram batter into a vessel and let if ferment for good 6 – 8 hours.
Then, stir in soaked chana dal and cilantro to the fermented batter.
Heat oil in a pan, add all talimpu ingredients in order along with ginger and green chiles.
When mustard seeds start spluttering, remove from heat and add to the paniyaram batter.
Heat aebleskiver pan or ponganalu pan on medium heat.
Grease the moulds with few drop of oil and let the pan heat a bit.
Fill each mould of the aebleskiver pan with a tbsp or more of the paniyaram batter.
Once edges start to change color, carefully turn paniyaram on other side and let it cook for a another minute. Carefully remove paniyaram from the pan onto a plate.
Repeat the same with remaining ponganalu batter.
Serve paniyaram with coconut chutney or with any other chutney and sambar.