KULI PANIYAARAM
Grated carrots
(or chopped spinach,
finely minced cabbage) - 1/4 cup(optional)
(or chopped spinach,
finely minced cabbage) - 1/4 cup(optional)
Coriander leaves - a handfull
Curry leaves - a handfull
Mustard seeds - 1/4 tsp
Channa dal - 1tbs
Salt to taste
Oil- 4 tbs
Method:
and add mustard seeds and curry leaves. Allow it to crackle.
Add the chopped onions and green chillies saute until onions are tender.
Combine all the ingredients including the above mixture into the dosa batter.
Grease the paniyaram pan with oil.
Heat the pan on medium heat and Spoon the dosa mixture into the holes of the pan.
Cover with a lid.
After a 3-4 minutes you will notice the top part steamed.
At this point, turn over each paniyaram and allow it to cook the other side.
This time around don't cover with a lid.
Allow it to cook on medium low heat until the bottom is browned and crisp.
Once done, remove and arrange on serving trays.
Continue with the remaining batter and serve warm or
room temperature as it is or with your favorite chutney.
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