Paniyaram Recipe With Idli, Dosa Batter – Fermented Rice Balls
Ingredients
- Idli or dosa batter - 2 cups
- Mustard seeds - 1/2 tsp
- Curry leaves - 5-7
- Asafoetida - 1/4 tsp
- Shallots/big onion - 1/3 cup finely chopped
- Green chillis - 1-2 finely chopped
- Coriander leaves - 3 tbsp finely chopped
- Oil - 1/2 tbsp + to shallow fry
- Salt to taste
Instructions
- Heat 1/2 tbsp oil in a small pan over medium flame.
- Add mustard seeds.
- Once the seeds starts crackling add curry leaves and fry for few seconds.
- Now add chopped onion and green chilli.
- Saute until onion turns light pink.
- Turn off the flame and let the mixture cools down.
- Take a large bowl, add idli batter to it.
- Add onion mixture, coriander leaves and salt to taste. Mix well.
- The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter.
- Add little water, if the mixtue is too thick.
- Now heat paniyaram pan over medium flame.
- Add few drops of oil in each round mould.
- Pour a spoonful of batter into each one. (fill only until 3/4 of the each mould).
- Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until bottom surface turns light golden brown.
- Remove the lid and flip each paniyaram using a fork and spoon.
- Cook another side for about a minute until the bottom surface turns light golden.
- Remove them using a spoon and transfer to a plate.
- Serve hot along with coconut chutney, onion tomato chutney or you can also serve it with Idli podi.