Ingredients with Measurements:
- 1 cup of idli/dosa batter
- 1/4 cup of finely chopped mixed vegetables (carrots, beans, capsicum, onion)
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of mustard seeds
- 1 teaspoon of urad dal
- 1 teaspoon of chana dal
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of asafoetida
- 2-3 dried red chillies
- 1 sprig of curry leaves
- Salt to taste
- Oil for frying
Special equipment needed:
- Paniyaram pan
Step-by-step instructions:
a. Heat oil in a pan and add mustard seeds, urad dal, chana dal, cumin seeds, asafoetida, dried red chillies, and curry leaves.
b. Once the mustard seeds start to splutter, add the finely chopped mixed vegetables and ginger-garlic paste. Saute for 2-3 minutes.
c. Add salt to taste and mix well.
d. Take the idli/dosa batter in a bowl and add the sauteed vegetable mixture to it. Mix well.
e. Heat the paniyaram pan and add a few drops of oil in each cavity.
f. Pour the batter mixture into each cavity and cook on medium flame.
g. Flip the paniyarams using a spoon or skewer and cook on the other side until golden brown.
h. Serve hot with coconut chutney or tomato chutney.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium flame
Serving size:
- 2-3 people
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Any vegetables of your choice can be used instead of mixed vegetables.
- Green chillies can be used instead of dried red chillies.
Variations:
- Instead of adding vegetables to the batter, you can add grated coconut and chopped coriander leaves for a different flavor.
Tips and tricks:
- Make sure the paniyaram pan is hot before pouring the batter.
- Use a spoon or skewer to flip the paniyarams gently to avoid breaking them.
Storage instructions:
- Oorgai paniyarams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Heat the paniyarams in a microwave or on a pan until warm.
Presentation ideas:
- Serve the oorgai paniyarams on a plate with a side of coconut chutney and garnish with chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Coconut chutney or tomato chutney
Suggested side dishes:
- Sambar or rasam
Troubleshooting advice:
- If the paniyarams are sticking to the pan, add a few more drops of oil.
Food safety advice:
- Make sure the vegetables are cooked properly before adding them to the batter.
Food history:
- Oorgai paniyaram is a popular South Indian snack that originated in Tamil Nadu.
Flavor profiles:
- Spicy and tangy
Serving suggestions:
- Serve hot as a snack or breakfast dish.
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Region: Indian