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Chettinad Paniyaram is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Wash and soak the rice and urad dal separately in water for at least 4 hours, then drain.
Grind the soaked rice and urad dal with a little water to form a smooth thick batter. Leave to ferment overnight at room temperature.
Finely chop the onions, green chili, and curry leaves. In a pan, heat 1 tbsp oil, add mustard seeds, and let them splutter. Sauté chopped onions, curry leaves, and green chili until onions soften. Add grated coconut for final 1 minute.
Mix the sautéed mixture into the fermented batter, along with salt and black pepper. Stir well to combine and adjust batter consistency if needed (should flow but be thick).
Heat a paniyaram pan on medium flame. Add a few drops of oil to each cavity. Pour batter into each, filling up to three-quarters. Cover and cook for 4–5 minutes on medium heat until bottoms are golden brown, then flip and cook the other side until crisp. Repeat for all batter.
