Cheese Paniyaram

Ingredients list for Cheese Paniyaram

• 1/2 cup Parboiled rice
• 1/2 cup Raw rice
• 1/4 cup Split skinless black gram (dhuli urad dal)
• 1/8 teaspoon Fenugreek seeds
• as required Processed cheese grated and shaped into balls
• to taste Saltq
• 5-6 Curry leaves chopped
• 2-3 Green chillies finely chopped
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Mustard seeds
• 1 Small onion finely chopped
• 2 tablespoons Fresh coriander leaves chopped
• as required Oil
• Gun powder-ghee mixture
• 4 tablespoons Ghee
• 2 tablespoons Gun powder (molagapodi)

Method

1. Wash and soak parboiled rice, rice, split skinless black gram and fenugreek seeds separately in 4 different bowls for at least 5 hours. Drain and grind boiled rice and rice to a grainy batter and transfer into a large mixing bowl. Grind black gram with fenugreek seeds into a coarse grainy batter and transfer into the same bowl and mix well. Cover and keep the bowl in a warm place to ferment overnight.
2. Add salt, curry leaves, green chillies, cumin seeds, mustard seeds, onion and coriander leaves to the fermented batter and mix well.
3. Take ghee and gun powder in a bowl and mix well.
4. Grease each dent in a non-stick paniyaram pan with 1 tsp oil, put the batter into each dent till they are half full. Keep a cheese ball in the middle of each dent and cover with more batter. Cover the pan and cook for 1-2 minutes. Uncover, flip them, drizzle some oil all around and cook for 1-2 minutes.
5. Transfer onto a serving plate; serve hot with gun powder ghee mixture.