I had this last batch of my idli batter sitting and staring at me.Usually the last batch is a little too fermented to be made into dosas(lentil crepes) so I make them into kuzhi paniyarams and this time i added some vegetables.
You can add grated carrots, peas and other soft vegetables to this batter and season it (takda) with mustard seeds,curry leaves and then make the paniyarams.
I usually like to serve it with a tangy spicy chutney the one you see in these pictures is a onion tomato chutney.I have explained how to make
kuzhi paniyarams in detail in my other post check it out..
You need
Idli batter
Grated carrots, onions, tomatoes all finely sliced 1 cup
Salt to taste
To season:
Oil 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Urad dal/white lentils 1/2 tsp
Channa dal/Bengal gram 1/2 tsp
Curry leaves 2 springs finely chopped
Ginger grated half a tsp
Chilli powder 1/2 tsp
Chopped cilantro/coriander leaves 2 tablespoon full
- In a pan heat oil and add the ingredients for the seasoning one after the other and allow each of them to fry well.
- Add this to the idli batter and mix well.
- In another pan, heat oil and fry onions, tomatoes until soft, add the grated carrots and let it cook well.Add this to the batter as well.
- Mix everything together and let it sit for about 10 minutes.
- Heat the paniyaram pan and pour spoonfuls into the moulds cover and cook on each side until done.
- For the chutney - grind 1 medium onion/few baby onions, 1 medium tomato, 2 tablespoons of grated coconut, 1 tsp sambar powder, salt to taste, enough water to grind to a smooth paste.Heat oil in a pan, and pop some mustard seeds, add the ground paste and let it simmer for a few minutes until the raw onions smell goes away.
- Enjoy hot paniyarams with tangy chutney :)
Have a Good morning!
