Ingredients:
Idli batter - 2 cups
Onion - 1 medium finely chopped
Green chilies - 4-5 finely chopped
Curry leaves - few finely chopped
Corriender - few finely chopped
Oil - for tempering
Mustart seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
In a kadai add oil and temper mustard seeds. Once the mustard seeds spurt, add urad dhal, curry leaves, green chilies and finely chopped onions. Saute them for few minutes till onion turn pink and turn off the heat. Add corrionder leaves and set it aside to cool.
In a separate bowl add the idli batter and the cooked onions once its cooled. Mix them well.
Grease the paniyara kal with oil and keep on low/medium heat. I have used non stick one shown below. Pour the mixture into the moulds. Ensure that you do not flood the moulds, pour the batter just about the rim of the moulds. Cook the paniyarams for about 4-5 mins and once it crisps up on the side use a fork or spoon to turn the paniyaram upside down to cook the topside.
Idli batter - 2 cups
Onion - 1 medium finely chopped
Green chilies - 4-5 finely chopped
Curry leaves - few finely chopped
Corriender - few finely chopped
Oil - for tempering
Mustart seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
In a kadai add oil and temper mustard seeds. Once the mustard seeds spurt, add urad dhal, curry leaves, green chilies and finely chopped onions. Saute them for few minutes till onion turn pink and turn off the heat. Add corrionder leaves and set it aside to cool.
In a separate bowl add the idli batter and the cooked onions once its cooled. Mix them well.
Grease the paniyara kal with oil and keep on low/medium heat. I have used non stick one shown below. Pour the mixture into the moulds. Ensure that you do not flood the moulds, pour the batter just about the rim of the moulds. Cook the paniyarams for about 4-5 mins and once it crisps up on the side use a fork or spoon to turn the paniyaram upside down to cook the topside.
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