Vegetable kuzhipaniyaram

Ingredients:

• Batter - As required
• Onion - 1 big
• Carrot - 1
• Sweet corn - 1/4 cup
• Green peas -1/4 cup
• Beans -4 to 5 nos
• Green chilli -2 nos
• Coriander leaves -3 tbsp
• Salt - As required

To temper:

• Oil-2 tbsp
• Mustard seeds - 1/4 tsp
• Urad dhal -1/2 tsp
• Channa dhal-1/2 tap
• Asafoetida- A generous pinch
• Curry leaves -A spring

For batter:

• Raw rice - 3/4 cup
• Idli rice - 1&1/2 cup
• Urad dhal -1/4 cup + 1 that
• Fenugreek seeds -1/2 tsp

Method:

• Wash rice and urad dhal.soak rice and fenugreek seeds together. And irad dhal separately.
• Grind rice and urad dhal separately.( As how you grind for idly).
• Add required salt and mix well.
• Allow it to ferment for 8 to 12 hours.
• In a pan add oil and temper with items mentioned under ' to temper'.
• Add onion when it turns transparent add all the veggies. Cook till it's done.
• Add required salt.
• Finally add coriander leaves and tirn off the gas.
• After it cools down add this mixture to the kuzhipaniyaram batter .
• Mix well and check for salt.
• In a kuzhipaniyaram kadai add oil and add the batter. Cook both sides and serve hot with tomato and mint chutney.

Notes:

• Reduce or increase green chilli according to the spiciness and quantity you make.
• If you are using non stick kuzhipaniyaram kadai you can use less oil.
• You can also use regular dosa batter for making this kuzhipaniyaram.
• I used my own measurements for batter. It came out really well. If you have your own batter measurements  follow it.