Recipe type: Breakfast
Leftovers are a part of life and we just have to learn to live with them. Changing the look and giving a fresher approach of them heightens the excitement and makes them more enticing. Paniyarams do just that! A fresh and quick make-over and these Cute Paniyarams will vanish in seconds. There are a lot of different varieties and are known by a lot of different names in different regions in South India. To name a few: Paddu, Appe, Guliappa, Gulittu, Gundponglu, Ponganalu, Gunta Gongadalu.
- Leftover Idli or Dosa Batter – approx 3 cups
- Salt – to taste
- Green Chillies – finely chopped, to taste
- Cilantro – finely chopped, to taste
- Semolina or Suji – ½ cup
- Liquid (water from Yogurt or Water or Buttermilk) – as needed
- Oil – for seasoning and cooking
- For Seasoning:
- Oil – 2 tsp
- Mustard Seeds – ½ tsp
- Hing – pinch
- Curry Leaves – chopped
- Onion – ½ med.
- Ginger – 1 tsp
- To the leftover Idli or Dosa batter, add Salt, Semolina, Green Chillies and Cilantro.
- In a skillet, heat Oil for seasoning.
- Add Mustard Seeds and let them pop.
- Add Asafoetida, Curry Leaves, Onions and Ginger.
- Cook for 1-2 min., add to batter and mix.
- Add additional liquid if the batter is too thick and not of pouring consistency.
- Heat and season the Paniyaram Pan.
- Add a few drops in each mold for cooking.
- Spoon in batter into each mold and allow it to cook.
- Once light golden and cooked, flip and allow to cook on the other side.
- Remove and serve hot with Cononut Chutney, Tomato Chutney or Chutney Powder.