Welcome to show me the curry dot com.

I'm Hittle.

I'm minutia and today we're gonna show you a dish and it's Corey Panorama.

Hope I pronounced that right.

Cory is basically hole.

So this is the band that is used for this, and it's got holes for hands.

Creep in your, um and it's used.

It's had for breakfast or for teatime snack.

And there's like a zillion varieties out there, right?

And we had made Italy's earlier this week, so we had to make sure Italy batter left over, and it's a perfect chance toe use the same thing and make a completely different dish rights.

So, of course, this is one of those dishes that you can make with leftover things.

So the amounts that we give you today are complete approximations, and you could have a field day with that more or less, and it's not gonna really hurt this dish.

But we have approximately three cups of Italy better, and it's fermented and it's ready to go here.

And if it is sour, even better.

So to this, we're gonna add some salt, and you can always try this batter and make sure the salt is okay for you have some chopped green chilies to taste and a few Korean reliefs or cilantro leaves.

We're gonna mix this in and then we have 1/2 a cup of suji or semolina.

We'll add that in and mix well over here.

I have a little skill if we're gonna do some seasoning for the batter and it's about two teaspoons off oil.

Now again, everything's approximation and the oil is hot.

To this, we can add half a teaspoon of mustard seeds.

Allow them to pop a pinch of acid Petito a few curry leads just chop them up and half a medium onion, chopped fine, ginger minced.

I'm just gonna cook it till the rock layer off the onion goes away.

Just about a minute or two.

Okay, this one's done.

Turn it off and they got added to the batter and we're gonna mix this really well.

If you've noticed, our batter has become really thick now, used to be able to be poured.

And now it's not because that semolina or suji as starting Thio absorb all the liquid.

So what we're gonna do is we have some yogurt here.

We can use the water that usually collects on top of the yogurt and use this toe kind of thin out.

This better drink that I'm gonna start heating up my money around, man, because it needs to be ready about it seasoned.

And you want to have this ready?

That's ready.

Because you just you just keep growing, enjoying and you end up feeding an army.

Now, when a very important thing to keep in mind, I got another Those fatwas.

This also has to be seasoned.

Do you just take a little bit of oil and just put it in?

All these little holes sledded heat up, and then you kind of just kind of dig it off.

Oh, any time you're doing this, please be very careful.

It is very hot.

10.

You're gonna put a little bit more oil to this too.

Start the cooking process.

You can put as much is or as little as you like.

Of course, the more oily Put the Kris here it is, and we're ready to pour the batter.

Now.

It's still not a pouring consistency.

Someone add just a little bit of work and the batter just falls off the spoon now.

Perfect.

And he just gonna spoon a little bit in tow, all the little holes.

How cute is that?

And the flame is our medium high.

So another very important to keep in mind we're gonna be using, Yeah, chopsticks for this.

Even though it comes with a little spoon, you kind of need to a lot of people do this every day and can manage with one and kudos to you stick to do.

We want to keep on many items in there for this kind of push it to the side and make sure it's moving.

So it kind of make sure it's not stuck.

And it's cooked.

So beautiful and see.

Look, this this looks perfect so we can flip it around now.

Forgiveness.

How cute is that?

I just kind of stick it in.

Doesn't listen Now these pioneer and fans are available in a lot of Indian grocery stores or online.

You sign one online as well.

We're just allow the money.

Adam's to cook on the on the bottom side and they're ready.

Let's have a look.

Just stone one around and see My goodness.

Perfect little heights of business.

You go on gonna skewer it in just easier and carry on with the next batch.

It's the second batch of onions.

Beautiful.

Like you said, There's so many different varieties.

You could make them savory.

You can make them sweet as you know, just like abundance.

Abundance of different varieties.

And I think every household probably has a little twist to them.

But you just love the concept.

They're cute.

I don't know what else to say.

I keep saying that.

I mean, how else can you describe these?

Here was left over.

Those are memorial Lima.

You can just use this up and have a record.

Did you just do it?

So these go really well with coconut chutney or tomato chutney, tomato and onion chutney, or you have powder.

You mix a little bit of oil or G in there and just if he's in there, perfect happiness.