masala paniyaram recipe
Recipe type: Breakfast
masala paniyaram – crisp & soft spiced dumplings made from leftover idli batter
- 2 cups idli batter
- 1 medium size onion, finely chopped or minced
- 1 or 2 green chilies, finely chopped
- ½ inch ginger, finely chopped or grated
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- ½ tsp crushed black pepper (optional)
- ¼ tsp red chili powder
- 2 tbsp chopped curry leaves
- ½ cup grated coconut
- salt if required
- mix all the ingredients in the idli batter.
- add salt if the idli batter does not have salt previously added to it.
- stir well.
- heat the paniyaram chatti.
- add a few drops of oil.
- pour spoonful of the batter ¾ of the paniyaram mould.
- allow the batter to cook for 2-3 minutes on a low or medium flame.
- turn each paniyaram with the help of a wooden skewer or spoon.
- now allow the other side to get cooked and crisp.
- turn once or twice for uniform cooking.
- remove and keep in a casserole so that they stay warm.
- these masala paniyaram are also good as tiffin box snack or picnic snack.
- serve masala paniyaram with coconut chutney or sambar.