- Idli batter – 3 cups
- Onions – 2 nos (medium sized, finely chopped)
- Carrots (optional) – 1 no (medium sized, grated)
- Green Chillies – 2 nos (finely chopped)
- Ginger – a small piece, finely chopped
- Cilantro – a fistful (finely chopped)
- Jeera – 1 tsp
- Grated Coconut – 2 tbsps (or as desired)
- Salt – to taste
- Rice Bran Oil – for cooking
Equipment: Paniyaram chati / Appam skillet / Pancake puff skillet and a Paniyram Stick, to remove the paniyarams from the skillet. This is what the skillet looks like:
Serves: Makes about 30 pieces
- Mix all the ingredients, except the oil, in a bowl. Do not add any water. The batter should be thick and fluffy.
- Heat the Paniyaram Skillet and pour 1/2 tsp oil in each of the impressions.
- Once the skillet is heated, pour the readied batter into each impression.
- Cover the skillet with a lid and allow to cook on a medium flame. This is very important here, as keeping the heat too high or too low will not make this dish turn out well.
- After a couple of minutes, you will see the batter fluffed. Using a spoon or a paniyaram stick, turn the paniyarams to cook on the other side.
- Cover with the lid and let it cook for another 2 -3 minutes or until the crust is golden brown and crunchy.
- You can use a tooth pick to check if the paniyarams are cooked through the inside by piercing in the middle and removing. If no batter is stuck to the stick, then your paniyarams are ready.
- Serve hot with coconut chutney! They can also be eaten plain, and they will still taste just as yummy!
Makes a great breakfast on a rainy day or a cold, winter morning!!
This too, is going to Gomathy’s (Daisy Blue) ‘Left-over Delicacies‘ Event.