CHETTINADU MASALA PANIYARAM

This recipe is my own inspiration and the name too because, paniyaram is common all over tamilnadu, kerala and karnataka but Chettinadu is very famous for paniyaram and the fennel seeds are used very common in chettinadu cooking compare to other palces.
Paniyaram is generally served in two varities, one with seasoned onions served with spicy chutney and another one is a sweet paniyaram. Both the varites are served as breakfast. But this recipe is to be served as a evening tiffen, because its heavy. You can cook this masala paniyaram both in paniyaram batter or in idly/dosa batter.

Ingredients for paniyaram batter:

1. Raw rice - 1 cup
2. Boiled rice/ idly rice - 1 cup
3. Urud dhal - 1/4 cup

All these above ingredients are to be soaked a minimum of 3 hours, grind to a fine batter. Not so thick or not so watery and allow for the fermentation overnight.

To grind:

1. Coconut - 1/4 cup
2. Red chillies - 9-10 (less or more as required)
3. Fennel seeds / sombu - 1 tbs
4. Asfotedia powder - 1 tsp

Seasoning :

1. Mustard seeds - 2 tsp
2. Channa dhal - 2 tsp
3. Curry leaves - 1 twig
4. Jeera - 1 tsp

Method:

1. Take  half portion of the grinded batter in a seperate bowl.

2. Grind freshly grated coconut, fennel seeds, salt, red chillies to a fine paste with 2 tbs of water and mix the paste to the batter  you have kept seperately.

3. Heat oil in a pan, add mustard seeds, channa dhal , jeera and curry leaves. Once they got fried pour the seasoning to the batter and mix together.

4. Heat paniyaram pan, add 1 tsp of oil in each hole, pour the batter in all the holes. Once they got cooked turn the paniyaram to the other side  for 2 more minutes. Let they get crispy and orangish golden brown on both the sides. Cook in medium heat.

5. Its a very good evening tiffen, serve it hot. No need for side dish.

Note: Use the remaining batter for preparing regualar paniyaram or onion oothappam or you can preserve the batter in the fridge for 2-3 days.