Boiled Rice - 3 cups
Raw Rice - 1 cup
Urad Dal - 1/2 cup
Sago / Sagubiyam - 2 tbsp
Salt - 1 tsp
Wash, change water couple of times and soak all the ingredients for 4 hrs. Then grind to a smooth batter.
Transfer to a wide bowl, add salt and ferment for 5 to 6 hrs.
When ready to make the paniyaram, add finely chopped onions, green chilies and mix well.
Heat the paniyaram pan greased with oil. Pour small ladleful of batter into each hole. Sprinkle oil over it and cover with lid, simmer for 5 to 7 mins.
Remove with the wooden spoon and serve with chutney.
This goes for the July Week 4, Cooking from Cookbook Challenge Group.