Javvarisi Kara Paniyaram

Ingredients

• Fermented idli-dosa batter – 2 cups
• Sago – ¼ cup
• Water – about ¾ cup for soaking and cooking
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, grated
• Mustard seeds – ½ tsp
• Urad dal – 1 tsp
• Curry leaves – 1 sprig, chopped
• Coriander – 2 tbsp, chopped
• Salt – only if the batter needs it
• Oil – for tempering and the paniyaram pan

Method

1. Rinse the sago and soak for about 2 hours. The pearls should be softened before cooking; soaking time varies with size and variety.
2. Cook the soaked sago over low to medium-low heat with enough water to keep it moving, stirring often, until tender. Drain excess water if needed and cool completely. Do not add hot sago to fermented batter.
3. Heat 1 teaspoon oil. Add mustard; when it splutters, add urad dal and fry lightly golden. Add onion, chilli, ginger and curry leaves and sauté until the onion is soft, not browned.
4. Put the fermented batter in a bowl. Fold in completely cooled sago, the tempering and coriander. Taste before adding salt because fermented batter is usually already seasoned.
5. The batter should drop slowly from a ladle like normal paniyaram batter. If very thick, add water 1 tablespoon at a time; thin batter gives flat, oily paniyarams.
6. Heat the paniyaram pan over medium and lightly oil every cavity. Fill each only about three-quarters full.
7. Cover and cook over medium-low heat for 2 to 3 minutes, until the edges are set and release. Add a few drops of oil around the edges if needed.
8. Turn and cook the second side uncovered another 2 to 3 minutes until golden. Break open the first one to confirm the centre is set.
9. Serve hot with coconut chutney. This version adds javvarisi to familiar fermented-batter kara paniyaram rather than presenting it as the only traditional formula.