1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.
   
2. Preparation of stuffing–Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.
   
3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.
   
4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean.

   

   

   

   
   

   

   

   

   
   

   

   

   

   
   

    

5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.
   The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.
   

   

   

   

   
   

   

   
   

   How do make this recipe without a Paniyaram pan?

   Well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.

Directions for Batter

Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.

Directions for Stuffing

Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.
After it ferments temper the batter with mustard seeds and asafoetida.

Directions for Paniyaram

Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.
Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with  1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.