Panaiyaram

     Hi Friends, Am partially back, NO, instead i can tell am back as a "cameo" to my blog space :P Wondering, y still telling as "Cameo" ?? Hmm... still am not completely out of my work pressure, just loved to see a post in my blog for this month. But i cant assure that i can full fledged'lly spend time in my blog space :( My actual office work pressure goes severe dady by day. Really i missed(ing) you ppl and also envy on regular bloggers. Fine, i dont want to start my re-entry with a sad note. Friends, here comes my post for this month.

Sending this to Srivalli's SNACKS MELA



INGREDIENTS
Raw Rice/Pachai arisi - 2 cups
Urad Dhall - 2 spoons
Boiled Rice - 1 cup
Salt - To taste

To Temper:
Chopped Onion - 5 Nos.
Chopped green Chillies - 3 Nos.
Urad Dhall - 2 spoons
Bengal Gram - 1 spoons
Ginger - Finely chopped
Mustard - 1 spoon
Oil - 1 spoon
Corainder Leaf - 3 Twigs
Curry Leaf - 2 Twigs



METHOD:
    Soak raw rice and Urad dhall for 4 hours before. Drain the excess, grind the raw rice/urad dhall, along with boiled rice and allow it to get fermented.
Keep pan, heat a spoon of oil and add mustard, allow it to splutters. Add Urad and Bengal Gram, once it turns golden brown, add chopped onion, green chillies, chopped Ginger, curry, corainder leaves. Saute it for 5 mins along with a pinch of salt and Keep aside.
Few mins before the cooking process, add the fried items to the grinded items and mix it well by adding required salt. Keep a Panaiyaram pan, pour spoon of oil, once the pan, gets heated, pour the mixture and turn over it after 3 minutes. Serve hot with coconut chutney.

     Sending this to the event - "HITS" in Sangee Vijay's space.