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Servings Per Recipe: 12
Amount Per Serving
how is this calculated?
For The Batter
Soak the 2 rice varieties and split black gram in water for 45 mins.
Drain and wash in running water twice.
Grind it to a smooth paste, adding adequate water for a pouring consistency.
Let the batter ferment for about 5-6 hrs.
For the Tempering
Heat oil and crackle mustard seeds, add chopped onions, chopped green chilli, ginger, grated coconut and curry leaves. Saute and set aside.
For The Dumplings
Add the temperings and salt to the batter.
Pour the batter in the preheated, oil-greased kuzhi paniyaram kadai (Concave griddle) and cook till done.
Turn over the dumpling with the help of a skewer and cook the other side.
Remove the dumpling from the griddle after it turns golden brown color and
Ready to serve with tomato chutney.
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