Paniyaram

Instructions

1. To the leftover Idli or Dosa batter, add Salt, Semolina, Green Chillies and Cilantro.
2. In a skillet, heat Oil for seasoning.
3. Add Mustard Seeds and let them pop.
4. Add Asafoetida, Curry Leaves, Onions and Ginger.
5. Cook for 1-2 min., add to batter and mix.
6. Add additional liquid if the batter is too thick and not of pouring consistency.
7. Heat and season the Paniyaram Pan.
8. Add a few drops in each mold for cooking.
9. Spoon in batter into each mold and allow it to cook.
10. Once light golden and cooked, flip and allow to cook on the other side.
11. Remove and serve hot with Cononut Chutney, Tomato Chutney or Chutney Powder.

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 1-2

Ingredients

Leftover Idli or Dosa Batter approx 3 cups
Salt to taste
Green Chillies finely chopped, to taste
Cilantro finely chopped, to taste
Semolina or Suji 1/2 cup
Liquid (water from Yogurt or Water or Buttermilk) as needed
Oil for seasoning and cooking

For Seasoning:

Oil 2 tsp
Mustard Seeds 1/2 tsp
Hing pinch
Curry Leaves chopped
Onion 1/2 med.
Ginger 1 tsp