1½ cup raw rice

1½ cup idli rice (recommended idlikar rice from Nilgiri)

Fistful and a little more urad dal/ black gram dal

½ tsp Fenugreek seeds/ methi

2 tbsp Oil

½ tspMustard seeds/ Rai

½ tspcumin seeds/ Jeera

Pinch of Asafoetida / Hing

1 bigOnion

2 Green chillies

2 twigs Curry leaves

Salt to taste

Wash and soak raw rice, idli rice, urad dal and methi for 6-7 hours.

Drain and grind nicely, add a pinch of salt.

It should be super fine, a little thicker than dosa batter.

Heat the oil, splutter jeera and rai. Add hing, finely chopped onions, green chillies and curry leaves.

Mix this into the batter.

Grease the panihaaram mould, and in every depression, pour the batter up to the level.

Cook for a minute, turn the Panihaaram; cook again till the second side of the Panihaaram turns gold.

Remove it and serve it with chutney.