Ingredients with Measurements:
- 1 cup of idli/dosa batter
- 1/2 onion, finely chopped
- 1/4 cup of grated carrots
- 1/4 cup of chopped coriander leaves
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1/2 tsp of urad dal
- 1/2 tsp of chana dal
- 1/2 tsp of grated ginger
- 1 green chili, finely chopped
- Salt to taste
- Oil for greasing the paniyaram pan
Special equipment needed:
- Paniyaram pan
Step-by-step instructions:
1. In a pan, heat 1 tsp of oil and add mustard seeds, cumin seeds, urad dal, and chana dal. Let them splutter.
2. Add finely chopped onion, grated ginger, and chopped green chili. Saute until onions turn translucent.
3. Add grated carrots and saute for 2 minutes.
4. Add chopped coriander leaves and mix well. Turn off the heat and let it cool.
5. In a mixing bowl, add idli/dosa batter and the sauteed vegetable mixture. Mix well.
6. Add salt to taste and mix again.
7. Heat the paniyaram pan and grease each mold with oil.
8. Pour the batter into each mold until it is 3/4th full.
9. Cover the pan with a lid and let it cook on medium flame for 2-3 minutes.
10. Flip the paniyarams using a spoon and cook for another 2-3 minutes until they turn golden brown.
11. Remove from the pan and repeat the process with the remaining batter.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium flame
Serving size:
Makes 20-25 paniyarams
Nutritional information:
Calories: 40 kcal
Fat: 1.5 g
Carbohydrates: 5 g
Protein: 1 g
Substitutions for ingredients:
- You can add any vegetables of your choice like grated zucchini, chopped spinach, or grated beetroot.
- You can skip the green chili if you don't prefer spicy food.
Variations:
- Instead of adding vegetables, you can add grated coconut and jaggery to make sweet paniyarams.
- You can add grated paneer or cheese to make it more flavorful.
Tips and tricks:
- Make sure the paniyaram pan is hot before pouring the batter.
- Do not overfill the molds as the batter will rise while cooking.
- You can add a pinch of baking soda to the batter to make it more fluffy.
Storage instructions:
You can store the leftover paniyarams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the paniyarams in a microwave or on a pan until they are heated through.
Presentation ideas:
Serve the paniyarams on a plate with some coconut chutney or tomato chutney.
Garnishes:
Garnish with some chopped coriander leaves or grated coconut.
Pairings:
Paniyarams go well with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
You can serve paniyarams with a side of salad or raita.
Troubleshooting advice:
- If the paniyarams are sticking to the pan, add some more oil to the molds.
- If the paniyarams are not cooked properly, cover the pan with a lid and cook for some more time.
Food safety advice:
Make sure the batter is fresh and the vegetables are washed properly before using.
Food history:
Paniyaram is a traditional South Indian snack that is made with leftover idli/dosa batter.
Flavor profiles:
Paniyarams are savory and slightly spicy.
Serving suggestions:
Serve hot paniyarams as a snack or breakfast.
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Region: Indian