Masala Paniyaram

Masala Paniyaram

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INGREDIENTS

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
A pinch of asafoetida/hing (optional)
½ tsp crushed black pepper (optional)
¼ tsp red chili powder/lal mirch powder
2 tbsp chopped curry leaves
½ cup grated coconut
Salt if required

INSTRUCTIONS

• 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.

Source: vegrecipesofindia
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