Sola Paniyaram and Onion Chutney

Sola Paniyaram:
Ingredients:

• Idly rice – 100 g
• Whole black gram seeds – 50 g
• Fenugreek seeds – ¼ Table spoon
• Sorghum seeds – 100 g
• Water
• Salt
• Onion – 2
• Oil

 Method:

• Soak idly rice (about one hour), sorghum seeds (about two hours), black gram and fenugreek seeds (together about one hour) and grind them with required amount of water in a wet grinder like for making idly.
• Add salt and allow it to ferment for about 6- 8 hrs or whole night in room temperature.
• Chop onion and mix with the batter.
• Heat a non – stick paniyaram pan and pour a spoon full of batter into each hole. Cook until it is done (cook both the sides in medium flame).

 Onion Chutney:
 Ingredients:

• Onion – 1
• Tamarind – 3 Table spoon
• Black gram seeds – 1 Table spoon
• Split channa dal - 1 Table spoon
• Dried red chilies – 2
•  Salt
• Curry leaves –Few
• Asafoetida – Pinch

 Method:

• Heat a table spoon of oil in a pan. Add black gram, split channa dal, curry leaves, asafoetida and red chili. Fry till they are slightly brown in low flame. Keep it aside.
• Then fry chopped onion in the same pan till they are slightly brown and allow it to cool.
• Grind them with salt and tamarind paste.