Paniyaram

Chettinad kara kuzhi paniyaram is one of the best to have snacks recipes. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil and also making paniyaram is a wonderful way to use up any left over idli/dosa batter without wasting it.

Prep time: 10 mins 

Cook time: 30 mins 

Serves: 4
Cuisine: South Indian 
Category: Breakfast
 

Ingredients:

  Idli / Dosa Batter – 1 cup

  Onions – 1 or 2

  Fresh grated coconut – 2 tbsp

  Green chillies – 2
  Mustard seeds – 1 tsp

  Urad dal – 2 tsp

  Asafetida – 1/8 tsp

  Curry leaves – 1 sprig

  Salt – to taste

  Oil – 4 tsp

Instructions:

1.      Chop the onions finely and keep aside. Chop the green chilies and curry leaf finely.

2.      Heat a pan with 2 tsp oil. Add mustard seeds and when they splutter, add urad dal and asafetida.    Roast for a few seconds till the dal turns golden yellow.

3.      Now add the chopped onions, green chilies, curry leaves, a pinch of salt and sauté for 2-3 minutes over medium flame till the onions turns translucent. Switch off the flame and take the pan off the stove.

4.      Now add freshly grated coconut and mix well and it will get sautéed in the heat of the pan itself.

5.      Take the idli / dosa batter in a bowl and transfer the entire content of the pan to the batter and mix well.

6.      Heat the paniyaram pan and add few drops of oil in each mould. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.

7.      Turn the paniyaram in each mould upside down with the help of a stick (or) spoon and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.

8.      Prick with a toothpick and check if it’s cooked, shake off the paniyarams onto a plate and repeat with the rest of the batter.

9.      Serve hot with any coconut of your choice.