Soak the fenugreek,Urad dal and raw rice + parboiled rice for 2-3 hours.

Grind all with water to a smooth paste.

Transfer the batter into the bowl ,add enough salt and mix it well by hands.

Keep it for fermentation on overnight, and the batter is ready to make paniyaram varieties.

Divide the batter to two equal halves for to prepare salt & sweet Kuzhi Paniyaram.

Can use Idly batter also.

Procedure:2 Sweet paniyaram :

We need Jaggery- 1/2 kilo (powdered)
coconut -1/4 cup grated or finely  chopped
elaichi(cardamom)powder – 1/4 tsp

Take the grated  jaggery add 2-4 Tbsp of water and melt completely,filter it.

Add the jaggery syrup into the batter little by little and stir it well.

Check the sweetness of the batter and add according to your sweet taste, if not enough add little and mix it well.

Add Finely chopped coconut and elaichi powder.

Heat paniyaram pan on low-medium flame.

Apply oil in paniyaram pan.(1/4 tsp in each )

Pour sweet paniyaram batter to the ¾ of the well, because it will rise while cooking.
And cover with lid for 1 minute on low flame.

Now flip the each paniyaram with the help of wooden stick.

After it gets cooked take out and keep it in bowl.
Serve it hot,

Salt paniyaram:

Vegetables according to your preference cut in to small pieces or finely chopped.

. We need Finely chopped onions – 1

· Grated coconut -1/4 cup
· Curry & coriander leaves – a handful
· Oil – 1 to 2 tbsp
· Hing – a pinch
· Mustard – ¼ tsp
· Cumin – ½ tsp
· Toor or chana dal – 2 tsp
· Salt – 3 small pinch

Procedure-3:salt Paniyaram

1. Heat oil in a fry pan.

2. Add mustard, cumin, curry leaves, hing and toor dal.

3. Add onions, green chilly,finely chopped vegetables and toss for a minute or until tender.

Do some innovation add chopped mushroom or finely chopped vegetables along with this,to make the paniyaram more nutritious, you can also add grated carrots, chopped spinach or even spring onions and cabbage )

4. Turn off flame and add coriander leaves.

5. Drop this mixture to the other half of the batter.

6. Heat the pan on medium heat and cover with a lid.

7.Allow to cook for 2 to 3 mins.

8.You can notice the top part steam cooked.

9.At ths point, flip over to the other side and cook for 2 more mins.

Delicious, sofft & fluffy paniyarams are ready to serve with Thakkali thokku or red chilli and coconut chutney.

Note:The batter will be very thick but don’t worry, when you add jaggery syrup it will be loosen.
The batter consistency is important it should not be too runny; it should be like idli batter consistency.