Paniyaram
Servings Prep Time
6 10minutes
Cook Time
30minutes
Servings Prep Time
6 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Ingredients for Paniyaram.
  2. Heat olive oil at medium flame, and add mustard seeds and when it crackles, add Hing, curry leaves, ginger and green chili and saute it for 1 minute. Add onion and salt, saute it until onion becomes translucent. Add cashew nuts and saute it for one more minute. Turn of the heat. Let it cool down.
  3. Add the fried mixture to the idli batter and mix it well.
  4. Take three bowls and divide the batter into three parts. In one part add coriander leaves, in second one add shredded carrot and some coriander leave and in third part add spinach puree. Mix each of the batter separately.
  5. Grease oil in the Paniyaram stand and heat it at medium heat, pour coriander leaves batter into it. Cook the Paniyaram at low to medium heat with lid for about 8 to 9 minutes.
  6. Remove using spoon and turn over once it is cooked from one side and cook for about 2 minutes. Take out the cooked and roasted Paniyaram and place it on the paper towel.
  7. Repeat step 5-6 for the spinach batter.
  8. Repeat step 5-6 for the carrot batter.
  9. Paniyaram is ready to be served with Chutney and Sambhar.