Wild quinoa/Quinoa -1cup
Wash and soak the rice-quinoa and methi seeds for 4 to 5 hours.
Wash and soak urad dal for 11/2 hour.[Can soak it separately or with quinoa itself, I soaked with quinoa]
Grind everything to a fine batter, add enough salt and let it ferment for at least 8 hours.
Check the consistency of the batter, add water if necessary while preparing paniyarams.
Heat a paniyaram pan on medium heat with little oil in each of the hole. Pour a small ladle of batter in each hole and let it cook.
Turn the paniyaram once its cooked on one side and cook on the other side. Remove them from the pan and serve hot with your choice of chutney.
We had it "Madurai chutney", perfect combo for paniyaram.
I have used wild quinoa in this recipe so the color is little brown. If we use plain quinoa the color will be slightly different. Here is the picture of the paniyarm with normal quinoa.