Name: brown rice & lobia paniyaram recipe by Subha Senthil at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: leftover cooked brown rice - 2 cups; leftover soaked lobia - 1 1/2 cups; finely chopped onion - 1 cup; finely chopped green chilly - 3 tbsp; finely chopped ginger, curry leaves - 2 tbsp each; finely chopped coriander leaves - 1/4 cup; oil - to temper and cook paniyaram as required; mustard seeds - 2 tsp; split urad dhal - 2 tsp; salt - to taste

Ingredients Serving: 4

leftover cooked brown rice - 2 cups
leftover soaked lobia - 1 1/2 cups
finely chopped onion - 1 cup
finely chopped green chilly - 3 tbsp
finely chopped ginger, curry leaves - 2 tbsp each
finely chopped coriander leaves - 1/4 cup
oil - to temper and cook paniyaram as required
mustard seeds - 2 tsp
split urad dhal - 2 tsp
salt - to taste

Instructions

Combine lobia and cooked brown rice together and he nd it it a wet grinder till smooth without adding much water
The batter should be thick
in a kadai, add 2 tsp of oil . temper with mustard and split urad dhal
Add the finely chopped onion, green chilly, ginger, curry leaves and coriander leaves . saute them till onion turns translucent.
add salt to it and allow it to cool
Once it's cooled, add the mixture to the batter and mix nicely after adding required salt
Heat a paniyaram pan and grease it will oil.
Pour the batter to 3/4th in each circle and cover it with a lid and cook it in medium flame for 2 to 3 minutes
Open the lid, flip the balls to other side all little oil and cook them till it turns crispy outside
keep the flame in medium during the entire process
crispy soft paniyaram will be ready
serve it with any spicy chutney

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