kuli paniyaram and Thenga chutney

Kuli paniyaram ing: idli/dosa batter,finely chopped onions,curry leaves,mustard,urad ,red chillies-4, and oil to season.

Method:
Mix finely chopped onions and curry leaves to the idli/dosa batter. Then heat a little oil splutter the mustard seeds , add urad and finally red chillies. Add this seasoning to the batter. Mix thoroughly and ladle spoonfuls into the kuli panyaram kal. Keep the kal on medium flame and after 5 mins turn the panayaram over and give another 5 mins on this side. Serve Hot with Thenga chutney. Recipe to follow.

Thenga chutney ing : Coconut -1 cup, ginger- 1"inch,greenchilies-5, roasted gram(pottu kadalai)- a handful ,salt and oil,mustard,urad , curry leaves for seasoning.

Method:
Scrape 1 cup of cocnut. To this add broken gram, ginger ,green chili and salt. Grind this to a coarse paste. Now heat oil and mustard and after it splutters add urad dhal and curry leaves. Add this seasoning to the chutney and pulse it in the blender for 5 seconds. Voila Thenga chutney is ready. This can be served with idli,dosa,adai,pongal etc.