This dish is made in southern India and there is a particular utensil to make this dish. There are two types of paniyaram – one is the sweet one and one is the salty one.
This recipe is very easy to prepare. When you have unexpected guests you can prepare this dish with left over dosa/idli dough. This dish can be taken as an evening snack.
Idli batter 2 tea cup
Onion finely chopped( small) 1
Cauliflower florets finely chopped 2 tbsp
Ginger finely chopped 1 tbsp
Moong sprouts 2tbsp
Curry leaves finely chopped 1 tbsp
Mint leaves finely chopped 2 tbsp
Refined oil as needed
Salt to taste
METHOD
Mix all the above ingredients excepting the oil in a bowl.
Heat paniyaram utensil and when it is hot add one spoon of oil and grease the grooves. Add a spoon of batter into each groove and cook for some time, turn it upside down gently and cook till done.
Serve with sambhar or chutney.
