Fermented rice and lentil dumplings with your choice of vegetable or meat.
Ingredients
180g Left over Idli batter
50g Chopped onion
25g Grated carrot
5g Chopped green chili
5g Chopped ginger
5g Chopped fresh coriander
2g Chopped fresh curry leaves
Crushed peppercorn to taste
Salt to taste
Method
Take the batter in a bowl, add all the ingredients and mix well.
Take the paniyaram pan, grease it lightly and heat it on medium flame.
Pour the batter into each mould and cook it for 3-4 minutes or till it turns golden in colour, turn in gently within the mould and cook for another 3-4 minutes.
Serve it with your choice of chutney, I prefer it with spicy peanut and onion chutney
Note:
Non vegetarian lovers can add their choice of meat or seafood in the batter. e.g. chopped-tikka/grilled/roast – preferably with Indian flavours.
Peanut Chutney
Pan roast the peanut (skinless), cumin, dry red chilli whole, ginger, shallots & tamarind in oil till it’s roasted.
Make a fine paste in a grinder, add salt and temper it with mustard & curry leaves. Ready to enjoy with Paniyaram.
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