'Paniyaram'

• 1.5 cups jasmine rice
• 1/2 cup split dehusked urad dal
• 2 teaspoons Baking powder
• 2 tablespoons finely chopped fresh ginger
• 1 Jalapeno pepper deseeded &finely chopped
• 1/2 cup Finely diced Shallots
• Salt to taste (~ 1.5 - 2 teaspoons)
• Sesame or Olive oil for frying

1. Rise & soak the rice and the Urad lentils separately for about 3 hours in warm water.
2. Grind the rice to a smooth paste using as little water as possible). transfer to a mixing bowl. Without rinsing the grinder jar, add the Urad dal & grind to a smooth glutinous consistency, adding about 1/2 to 1 cup of water. Add to the rice paste & combine well.
3. Add the salt, shallots, ginger & jalapeno to the rice lentil batter along with the 2 teaspoons of baking powder. Stir well to evenly disperse.
4. Heat an ebelskiver pan and add about 1/4 teaspoon oil into each well. Turning the heat to high, add 1 scoop of the batter, using a cookie dough scoop, When the edges begin turning brown, Add about 1/4 teaspoon of oil to the semi cooked batter in the center and flip the paniyaram over (using a knitting needle is perfect for this). Lower the heat and allow the remaining batter from the center to cook . (~ 1-2 minutes, depending upon the size of the ebelskiver 'wells). Use the knitting needle to check if the center is cooked , if it comes out clean, then its done.
5. Spear the paniyaram with the knitting needle & remove the paniyarams to a plate lined with a paper towel. Serve hot with a side of Coconut chutney ( http://food52.com/recipes/17039_coconut_chutney_with_mango)

jasmine rice, baking powder, fresh ginger, pepper, shallots, salt, sesame

Taken from food52.com/recipes/17031-paniyaram (may not work)