Kuzhipaniyaram

It may sound absurd if I say that today's recipe is an impulsive attempt that resulted from a discussion, not closely related to the topic on facebook. But it is! Well I am few months late in sharing the recipe, but the pictures were clicked the day after I read / shared my comments there. As many of the friends on my profile happen to blog food recipes, many a times I find myself reading very interesting discussions revolving that territory.
Thus in early October, last year, there was a long chat about buying clay pots for cooking. At some point. someone had commented about stone ware. 'Kalchattis' as they are called in some native languages, are used in traditional cooking in South Indian households. I had one too that I left back with my mother, but have here with me the kuzhipaniyaram pan. I clicked a picture of the pan and posted. Having not used it for many months, as the non-stick pan has replaced it, I had to clean it well before I took the picture. Then on a sudden impulse, I decided to put the pan to use.

The other reason I had not used this pan for so long is that it has a tiny crack in one of the dents and the oil oozes out. These utensils are quite tough and take abuse. However, given the number of times mine has been packed and moved, it is only natural that the strain shows. My sister uses a hand down pan from our aunt. That also has a crack; but she cleverly manages to turn it around to the corners receiving lowest heat while she cooks. Having that in mind, I decided to revive my pan. It had been a show piece - base for few lamps over the recent years !
I soaked the ingredients, ground the batter and the next morning made them for breakfast with two chutneys.
This pan has larger and deeper depressions than its nonstick coated counterpart. So with fewer paniyarams you might feel contended.

Ingredients:
1 cup parboiled rice/ idli rice
1 cup raw rice
1/3 cup urad dhal/split black gram
1 tablespoon thuvar dhal/split pigeon pea
1 teaspoon fenugreek seeds
Salt to taste
Oil for frying

Method:
Wash the rice separately in few changes of water and soak them for a few hours.
Soak the fenugreek seeds separately.
 Likewise both the dhals must be cleaned but soaked together. (They can be soaked at a later time than the rices).
While grinding, start with the fenugreek seeds. Grind them adding sufficient water in small quantities. They will become light and frothy. Then add the soaked dhals to this and grind to a fluffy batter.
Transfer the ground dhal batter to a large bowl.
Grind the soaked rice, both together, to a smooth batter.
Mix this to the dhal batter and add the salt. Mix well.
Allow about 8 hours (to overnight) for fermentation.
Place the paniyaram pan on the stove, fill the dents with a generous spoon of oil in each and switch the stove on. The stone will crack with intense heat if heated empty. This is not the case the cast iron or nonstick pans.
Meanwhile whisk the batter well.
When the pan and the oil are hot, pour the batter in the dents to fill just below level.

Allow to cook on one side well and using a skewer gently roll them upside down and cook further until well done.
Push the skewer in to check. If it comes out clean, remove the cooked paniyaarams from the pan and transfer to a serving dish.
Serve these hot with chutney of your choice.

If desired, you may add chopped onions, chillis and fresh curry leaves to the batter. Temper some mustard seeds and channa dhal in oil and add to the batter. The onions can be raw or slightly sautéed in oil before adding them in. It adds to the taste.

This recipe is being sent to The Well Seasoned Cook's My legume Love Affair the 55th Edition being hosted in her own space.