Vendaya Paniyaram, Fenugreek Paniyaram

          We love Paniyarams at home, both the sweet and savory versions, I have posted a couple of them in my blog too. Usually we use the leftover idli/dosa batter to make the savory paniyarams, we add some sauteed onion, chillies to this batter and make the paniyarams, today also for these Vendiya/Fenugreek Seeds Paniyaram, I have used leftover dosa batter, but in a slightly different way. This is a friend's recipe, she made this for me once along with some Puli Chutney ( will post it next ), hot, hot paniyarams with that chutney was simply too, too good. As usual, I got the recipe from her and tried it out, it came out really well, do try this out, the next time you have some dosa batter left..

Need To Have

• Idli Rice - 2 cups
• Fenugreek Seeds - 2 teaspoons
• Leftover Dosa Batter - 1 cup
• Onion - 1 medium, chopped
• Green Chillies - 3, chopped
• Curry Leaves - 15 - 20
• Chopped Coriander Leaves - 1/4 cup
• Salt - 1 teaspoon

Method

          Wash and soak overnight, the idli rice along with the fenugreek seeds. The next day morning, grind it well into a smooth paste in a blender.

          Remove it, add the 1 cup dosa batter and the teaspoon of salt and mix it well, cover and leave it to ferment. If you have mixed the batter at about 9:30 in the morning, let it ferment till the next day 9:00 am.

          Then add the chopped onions, chillies, curry leaves and coriander leaves and mix it well, it should be like a slightly thick pancake or dosa batter and grease the paniyaram pan as shown in the picture.

          Spoon out the batter, cover and cook till the top looks cooked and the bottom turns golden, then flip it, add a little more oil and cook on the other side too. Remove and serve it warm with the chutney of your choice, I served it with the Puli Chutney, will post it next.

Note
The batter has to ferment really well, you won't see the batter rising, as in the case of idli batter, but when you make the paniyarams, you'll see the batter bubbling, that's the sign that the batter has fermented well.
I stay in Bangalore, so I let it fermet for almost 24 hours, if you are staying in a very hot place, then you can reduce this time by 4 to 5 hours, but a little longer than for the regular idli batter.
I have given here as dosa batter specifically, most of us know idli batter is slightly thicker than dosa batter, and also leftover dosa batter would be slightly more fermented than the fresh idli batter.
We're not adding urad dal for fermentation, the dosa batter is the one which does that work.