Name: Kuzhi Paniyaram
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT16H25M0.000S
Yield: 15 to 20 paniyaram (4 to 5 servings)
Cuisine: indian
Ingredients: 1 cup basmati or jasmine rice; 1/2 teaspoon fenugreek seeds; 1/2 cup black gram dal (urad dal); 1 cup rice middlins (broken Carolina Gold rice); 2 tablespoons ghee, plus more for greasing the paniyaram pan; 1 red onion, minced; Freshly ground black pepper; 6 to 8 fresh curry leaves, minced; 1/4 cup minced cilantro stems; 1 tablespoon your favorite minced chiles (I like to use Thai chiles or jalapeños); 1 teaspoon grated peeled fresh ginger; 1 big pinch hing (asafoetida); 1 big pinch kosher salt; Assorted podis and chutneys, for serving

Directions

Watch how to make this recipe.

Special equipment:

a nonstick or cast-iron appam or paniyaram pan

For the batter: Soak the whole rice and fenugreek seeds in a medium bowl of water overnight. Soak the dal in another medium bowl of water overnight. Drain both bowls and transfer to a blender.
Soak the middlins in a medium bowl of water for 30 minutes. Drain, then add to the blender. Add 1/2 cup fresh water and blend thoroughly, adding up to 1/2 cup more water, until the consistency resembles a very thick pancake batter. Transfer to a large bowl and store, covered, in a warm place for about 8 hours and up to overnight.
For the fillings: Melt the 2 tablespoons ghee in a medium skillet. Add the red onion and cook, stirring often, until translucent, 5 to 7 minutes. Season with black pepper. Let cool. Add to the batter long with the curry leaves, cilantro stems, chiles, ginger, hing and salt and stir.
Get your nonstick or cast-iron appam or paniyaram pan hot over medium-high heat. Brush to generously grease the pan molds with ghee and add 1 to 1 1/2 tablespoons of your batter to each mold, leaving a little room at the top. Cover the pan and cook, letting the paniyaram form, 2 to 3 minutes.
Use a spoon or even a chopstick to flip each paniyaram. Cover the pan again and cook until the paniyaram are crispy and brown, about 1 minute. Repeat with the remaining batter until all the paniyaram are cooked. Serve hot with many podis and chutneys.