Peas Corn Kuzhipaniyaram

Had some guest for the weekend. Instead trying the same old idly dosai, mad e some Kuzhipaniyaram with some interesting filing and tomato Chutney. Tasted so good and was so soft and spongy. Its a definite hit with the Kids and also for the Calorie Conscious Big Kids as this takes lil oil to cook.
1-1/2 cups Parboiled Rice
1/4 cup Urad dal
1 tsp Methi seeds/Venthayam
2 medium-sized onion, finely chopped
1/4 cup peas (i used frozen)
1/4 cup corn (i used frozen)
2 nos green chillies, slited lengthwise
Eno Fruit salt a pinch
1 tsp mustard seeds
hing a pinch
oil for seasoning
Salt to taste
Soak Rice separately and urad dal and methi  together for 6 hrs and Grind them to a fine batter,add salt and mix well. Heat oil in a wok, splutter mustard seeds, add hing and green chillies, add onions and saute till translucent. Then add Peas and Corn and saute for a minute or two. Add this to the batter and add fruit salt and Mix well.
Now Heat the Kuzhipaniyarm Pan/Pancake Puff Pan and pour a spoonful of batter in the pan. Cook both sides and Serve hot with Chutney.
Sending this to MLLA-23 hosted by Susan