Kalappazam kaaykari kuzhi paniyaram recipe

In a large bowl, soak urad dal, fenugreek seeds for 5-6 hours. Separately soak the rice and rice flakes for 6- 7 hours.

Drain off the water and blend both the ingredients separately to smooth paste adding water as required. Now mix both the batters. Mix well making sure both are combined well.

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles.

Chop the onion, capsicum, beans, coriander, curry leaves. Grate the carrot.

Heat a pan with oil and temper with mustard, urad dal, jeera, and hing. Add the ginger, green chilies, curry leaves. Add onions and saute until onion turn translucent. Add the grated carrot, beans and capsicum. Cook for 2-3 minutes till beans turn soft. Add turmeric powder, red chilli powder ,coriander leaves and salt. Saute for a few seconds and switch off. Transfer the veggies to the batter once it cools down. Mix the batter well.

Heat the paniyaram pan and few drops of oil in each mould. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.

Turn the paniyaram in each mould upside down with the help of a stick or spoon and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed.

Finally, serve along with chutney and sambar.