Kuzhi Paniyaram

INGREDIENTS

• 2 cups idli-dosa batter 
• 1 teaspoon mustard seeds 
• 1 teaspoon asafoetida 
• 2 teaspoons urad dal 
• A few curry leaves 
• 1 to 2 green chillies, finely chopped 
• 1 medium-sized onion, finely chopped 
• 2 tablespoons freshly grated coconut (optional) 
• Salt to taste 
• Coriander leaves, finely chopped 
• 2 tablespoons oil for tempering and for greasing the paniyaram pan 

METHOD 

• In a pan, take 1 tablespoon of oil and heat it. 
• Add the mustard seeds and let them splutter. 
• Add the asafoetida, urad dal, curry leaves and chillies. 
• Now add the onion and let it cook for 3 minutes. 
• If using, add the grated coconut at this stage. 
• Pour this tempering into the batter and mix well. 
• Add the salt and coriander leaves to the batter and mix well. 
• The consistency should be thinner than idli batter but thicker than dosa batter. 
• Now grease the paniyaram pan and let it heat up. 
• Pour the prepared batter into all the moulds one by one. 
• Keep the heat on simmer, put the lid on the pan and let cook for 3 to 4 minutes. 
• Flip the paniyarams over one by one and cook them on the other side too. 
• Serve hot with coconut chutney or tomato chutney. 

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