The next day morning, soak urud dal and oats (for 3 cups of oats, 2.5 cups of water) separately for an hour.
After an hour, first of all blend raw rice and fenugreek seeds by adding 3/4th cup of water or more if required. Once done, add urud dal and grind the total mixture well.
Once completed, pour the batter into a vessel and keep aside.
Then, take oats which has been already soaked and grind well until soft. No need to add water again.
Finally combine all the three batters together and mix with hand.
Allow the batter to ferment for 8 hours and later on it should be preserved in refrigerator and can be used whenever we need.
Once the fermentation is done, the batter is ready to use.Add some salt to the batter, heat a non-stick tawa, put some batter on it and prepare like a dosa. Enjoy with your favorite chutney.
Note:
Don't allow to ferment the batter for more than 8 hours. There are chances to spoil. So, preserve the batter in refrigerator after 8 hours without fail.
While fermenting the batter in a vessel, make sure that there should be some gap on top of the batter in the vessel. It avoids spilling of batter outside the vessel during fermentation
Mix maida, corn flour, rice flour, soya sauce, lime juice, salt and baby corn in a bowl and sprinkle little water, so that the ingredients will bind well.
Heat oil in pan and deep fry the marinated baby corn pieces till golden brown and keep them aside.
Heat another pan with 2 to 3 tea spoons of oil, add chopped onion, ginger, garlic, chillies and saute them till the onion pieces turn transparent.
Later add chopped capsicum and stir fry the whole mixture for 2 to 3 minutes.
Finally add fried baby corn, pepper powder, salt and gently combine the whole mixture, so that the ingredients should mix up well.
Serve hot as an evening snack. It even tastes good as a side dish for fried rice.
The next day morning, grind soaked green gram and raw rice along with chopped ginger, chopped chillies, salt and jeera seeds.
Now, take the grounded batter in a a vessel, add inguva, baking soda and mix well.
Add water to the batter as per your desired consistency and adjust salt if required.
Meanwhile take another vessel, mix chopped onions, chopped coriander, jeera powder, pepper powder and little salt and keep aside.
Heat pan, take a small amount of batter and put like dosa, sprinkle the chopped onion and coriander mixture( which has been already prepared and kept aside), pour oil and turn it on to the other side.
once this got fried on both sides, pesara attu is ready to serve with ginger chutney or ground nut chutney or tomato chutney etc.,, based on your choice.
Tomatoes - 2 - Pureed (To make tomato puree all u need to do is boil some water and to this boiling water add in the amount of tomatoes u want to puree. Remove the tomatoes from the water and place it on a plate and peel off the skin. Take these peeled tomatoes and put it in a blender and blend it till u find a smooth paste. Please do not add in any water while blending. Now the tomato puree is ready to use.)
Kasuri Methi - 1 pinch
Red chilli powder - 1 Tea spoon
Turmeric Powder - 1/4 Tea spoon
Jeera Powder - 1/2 Tea spoon
Dhaniya Powder - 1/2 Tea spoon
Coriander leaves - To garnish
Oil - 4 Tea spoons
Salt - As required
Procedure:
Grind onion and green chillies into a fine paste, heat oil in a pan and fry this for 2 to 3 minutes.
Add chilli powder, dhaniya powder, turmeric powder, ginger garlic paste, jeera powder and mix well frying for another minute. If needed, little water can be added.
Later, add tomato puree to the mixture and fry till the oil comes out of it and should leave the borders of the pan.
Now add capsicum, kasoori methi with some salt and fry for 3 minutes until the capsicum gets cooked but still crunchy.
Finally add paneer cubes and gently combine the whole mixture till all the ingredients get mixed well.
Now simmer for 3 minutes and switch off the stove.
Garnish with chopped coriander and now kadai paneer is ready to serve with rotis or kulchas or chapatis or hot steamed rice.
