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South Indian Paniyaram Recipe - 3 types - Classic, Carrot & Spinach

South Indian Paniyaram Recipe - 3 types - Classic, Carrot & Spinach

By Admin
Prep Time Total in 30 M
Course South Indian Breakfast
Cuisine South Indian Recipes
Diet Vegetarian

Paniyaram can be a handy recipe when you want to use the leftover idli-dosa batter when the batter starts to become sour. Whenever you are in a hurry then you can just add salt, few vegetables like grated carrots and spinach make a nutritious paniyaram and serve it along with idli podi or chutney.

Ingredients

  • 3 cups Idli Dosa Batter
  • 2 cups Carrots (Gajjar)
  • grated
  • 2 cups Spinach
  • finely chopped
  • Salt
  • to taste
  • Classic Paniyaram Masala
  • 2 teaspoons Mustard seeds (Rai/ Kadugu)
  • 4 Green Chillies
  • finely chopped
  • 2 cups Pearl onions (Sambar Onions)
  • finely chopped
  • 1/4 cup Coriander (Dhania) Leaves
  • finely chopped
  • Oil
  • for shallow frying

Instructions

Step 1

To begin making Paniyaram With Idli/Dosa Batter Recipe, prep all the ingredients and keep them ready

Step 2

Have the dosa batter ready - it's the classic dosa batter from idli rice and urad dal, soaked ground and fermented

Step 3

 My next step is to prep all 3 variants and add to the batter and make paniyarams in a paniyaram pan

Step 4

 First to cook the carrots, heat oil in over medium heat in a pan; add the carrots and saute until the carrots turn soft

Step 5

Turn off the heat and allow the carrots to cool

Step 6

Don't add any salt as yet, as the dosa batter has a little salt

Step 7

Next cook the spinach; heat oil over medium heat in a pan; add the spinach and saute until the spinach wilts completely and once done, turn off the heat and keep aside to cool

Step 8

Once cooled, add the carrots to the Mixer Grinder along with 1 cup of the dosa batter, pinch of salt and blend to make a smooth batter

Step 9

  The reason I am blending with the batter is, I don’t have to add any additional water to the batter for grinding

Step 10

Next for the spinach, add the spinach to the Mixer Grinder along with 1 cup of the dosa batter, pinch of salt and blend to make a smooth batter

Step 11

 Keep both batters aside

Step 12

The next step is to make spicy masala which will go into all three batters

Step 13

 Heat oil in a pan, add the mustard seeds and allow it to crackle

Step 14

Add the curry leaves, green chillies and chopped onion

Step 15

Saute until the onion softens and turns lightly golden brown

Step 16

Once done, turn off the heat

Step 17

Divide this into 3 portions and add into the 3 batters (plain, carrot and spinach)

Step 18

Check the salt if required and add to taste

Step 19

The final step is to cook the paniyarams

Step 20

Add oil into each of the cavities

Step 21

Spoon the batters into the cavity

Step 22

Cover with a lid and steam until the top gets cooked

Step 23

Once the top is steamed, open the lid and flip the paniyam and cook on the other side until golden and lightly crisp

Step 24

 Transfer the paniyaram to a serving bow and serve it along with chutney for a hearty breakfast or even a snack

Step 25

And this chutney is super simple to make - fresh grated coconut, along with a handful of almonds, a couple of green chillies, an inch piece ginger, salt and lemon

Step 26

Blend using the Mixer Grinder and voila your chutney is ready in two minutes

Step 27

And one small tip, if your coconut is cold or frozen, use warm water for grinding this chutney, you get the perfect texture

Step 28

Serve Masala Paniyaram With Idli/Dosa Batter Recipe with Coconut Chutney and Filter Coffee as a tea time snack

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