This is the first time I experimented with this dish and what can I say my hubby actually thought it was mysore bhujji need I say more. Regardless of that it tasted nice and both my daughter and hubby approved so it made it here.
WHAT YOU NEED:
1 cup of rava (fine semolina)
1 tbs besan flour
1 generous tbs of natural yoghurt
ginger/garlic paste (optional and up to you how much I used 1 and 1/2 tsp)
green chilli (again up to your desires)
1 tsp mustard seeds
2 tsp chana dal
1 small onion finely diced
1 medium tomato finely diced
1 tsp ajwain (optional)
1/4 tsp baking powder
enough water to make it to a thick batter
2 tsp oil
salt
If you cant be bothered with the first step then use idli batter instead.
WHAT TO DO:
1. Mix the rava semolina with the besan and the yoghurt and mix to combine. Set aside for 8 hours.
2. On the stove heat some oil in a pan and add the mustard seeds and allow to splutter.
3. Followed by chana dal, green chilli and onion and fry for a few mins.
4. Add the tomato and giner and garlic paste and fry for a couple of mins till reduced and tender.
5. Allow to cool slightly.
6. To the prepared batter add salt, baking soda and some water to make a thick paste.
7. Mix in the tomato and onions. Mix to combine. Salt to taste.
8. Heat paniyaram pan (I actually use a dutch pancake maker for this step)
9. Grease the pan and half fill each half circle and cook for aprox 3 mins and flip and cook till done.
Serve alone or with your choice of chutney or sambhar.
