Ingredients
- Dosa/Idly batter - 2 cups
- Idli Podi - 1 tsp
- Finely chopped Onion - 1
- Wheat flour - 2 tbsp
- Grated Carrots - 2
- Hing - a generous pinch
- Curry leaves - few roughly chopped
- Ginger - 1/8 tsp optional
- Coriander leaves - Handful
- Oil - to cook
- To temper:
- Mustard seeds - 1/8 tsp
- Channa dal - 1 tsp
- Urad dal - 1 tsp
- Oil - 1 tsp
Instructions
- Add onion, carrot, Idli podi, wheat flour, coriander leaves, curry leaves, hing and ginger to the Idli batter
- Temper the all the ingredients given under “to temper” and add it to the batter. Mix well
- Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side
- After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done
- Serve with any chutney
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Notes
1. Green chilli can be used instead of Idli podi
2. Ragi, Bajra, millet flour can be added to the batter
3. Vegetables can ev suated in the oil and added to the batter
2. Ragi, Bajra, millet flour can be added to the batter
3. Vegetables can ev suated in the oil and added to the batter
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