This is a savoury dish perfect for breakfast or as a snack. This is a healthy dish and enjoyed both by kids and adults. It is slightly crispy outside and soft inside with the flavour of curry leaves and onion.
I always have a stock of idli batter in my fridge. So whenever we are in a mood of eating paniyaram, i quickly make it as it is very easy to prepare. I have a non stick paniyaram vessel, so i use very little oil. I add more onion, as we love to get more of its taste in every bite. This is one of our favourite snack and last time when i made it, we enjoyed them with turai / ridge gourd chutney.
2 - 3 cups Idli batter
2 Onion (medium, finely chopped)
3 tbsp Oil
10 Curry leaves (finely chopped)
Salt to taste
2 Green chilli (finely chopped)
1 tsp Mustard seeds
1 tsp Cumin seeds
- Heat oil in a kadai. Add mustard seeds and when it starts to splutter, add cumin seeds.
- Next, add green chilli and curry leaves. Saute for a minute.
- Now add onion and salt. Saute till onion turns golden brown colour.
- Once it is done, add the mixture into the idli batter. Mix well so that the onion mixture is completely mixed in the batter.
- Heat a paniyaram vessel (unniappam chatti)(pic shown). As mine i a non stick pan, i poured very little oil on each holes.
- Take a spoonful of the batter and pour in each holes about 3/4th full.
- Cover and let it cook for sometime. When one side is golden brown colour, flip to the other side using two forks.
- When both sides are golden brown colour, take off from the vessel.
- Serve it hot with any chutney of your choice.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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