- 1 bowl Idly batter
- 1 cup Onion finely chopped
- 2 Green chillies
- 1/4" piece Ginger
- 1 tsp Cumin seeds
- 1/2 cup Coriander leaves chopped
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 2 tsp Urad dal
- 3 tbsp Chana dal
- 1 sprig Curry leaves
- Salt to taste
Method:
- Grind green chillies, ginger and cumin seeds to a coarse paste without water.
- Transfer this grounded paste to the batter.
- Add onions, coriander leaves and salt to the batter.
- Now heat a pan add oil, when hot add mustard seeds, when the seeds splutter, add urad dal, chana dal and curry leaves.
- Fry them until the dals turn golden brown.
- Now transfer this to the batter and mix well.
- This batter should be thick.
- Now heat the paniyaram pan.
- Let the heat be in medium high.
- Spray oil on the pan and pour the batter into each hole.
- Do not over fill the holes.
- Pour only 3/4 of the space, cover with a lid.
- When you see small holes forming on the surface of the batter, flip the paniyarams and spray oil on them.
- Prick a toothpick in center of the paniyaram, if it comes out clean, then remove the paniyarams.
- Repeat the same procedure with remaining batter.
- Serve this hot paniyarams with chutney.
- Ginger chutney goes very well with these paniyarams.
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