Paniyaram is a south Indian recipe and mainly prepared using idli batter. In this recipe I have added carrot, spinach and some spices which gives nice color and taste to paniyaram. You would need a Paniyaram pan to prepare this recipe. It’s a breakfast item and brings a variety in your breakfast. This tiny lentil and rice colorful balls can pack for your kids lunch boxes.
Ingredients
- 4 cup Idli or Dose fermented batter
- 1 Onion fine chopped
- 1/3 cup Carrot shredded
- 3-4 tbsp Spinach puree
- 1/3 Cup Coriander leaves fine chopped
- 1/4 cup Cashew nuts chopped
- 1 Green chili chopped
- 2 tsp Ginger shredded
- 6-7 Fresh curry leaves chopped
- Salt to taste
- 1 tsp Mustard seeds
- 1/4 tsp Asafoetida (hing)
- 2 tbsp Oil for cooking more for cooking
Instructions
- Ingredients for Paniyaram.
- Heat olive oil at medium flame, and add mustard seeds and when it crackles, add Hing, curry leaves, ginger and green chili and saute it for 1 minute. Add onion and salt, saute it until onion becomes translucent. Add cashew nuts and saute it for one more minute. Turn of the heat. Let it cool down.
- Add the fried mixture to the idli batter and mix it well.
- Take three bowls and divide the batter into three parts. In one part add coriander leaves, in second one add shredded carrot and some coriander leave and in third part add spinach puree. Mix each of the batter separately.
- Grease oil in the Paniyaram stand and heat it at medium heat, pour coriander leaves batter into it. Cook the Paniyaram at low to medium heat with lid for about 8 to 9 minutes.
- Remove using spoon and turn over once it is cooked from one side and cook for about 2 minutes. Take out the cooked and roasted Paniyaram and place it on the paper towel.
- Repeat step 5-6 for the spinach batter.
- Repeat step 5-6 for the carrot batter.
- Paniyaram is ready to be served with Chutney and Sambhar.
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