1

For The Batter

2

Soak the 2 rice varieties and split black gram in water for 45 mins.

3

Drain and wash in running water twice.

4

Grind it to a smooth paste, adding adequate water for a pouring consistency.

5

Let the batter ferment for about 5-6 hrs.

6

For the Tempering

7

Heat oil and crackle mustard seeds, add chopped onions, chopped green chilli, ginger, grated coconut and curry leaves. Saute and set aside.

8

For The Dumplings

9

Add the temperings and salt to the batter.

10

Pour the batter in the preheated, oil-greased kuzhi paniyaram kadai (Concave griddle) and cook till done.

11

Turn over the dumpling with the help of a skewer and cook the other side.

12

Remove the dumpling from the griddle after it turns golden brown color and

13

Ready to serve with tomato chutney.