Tuesday, May 26, 2015

Paniyaram with leftover Idli/Dosa Batter

Each house has a front door, with an unique key,
though it opens up the "Life" of the person living in that house,
to an outsider or to a guest, this "Life" is just an other "Story".

 Heard these words somewhere and I thought its worth sharing :)

What I think about the words above -  "Experiences can never be shared and so are lessons learned through experiences, It also cannot be described for other's to learn,
it will all remain as a story"

These snacks are super easy to make if you have left over Idli or Dosa Batter in the fridge.
Do give it a try :)


Idli/Dosa batter - 1 to 2 cups
Mustard - 1/4 tsp
Onion - 1/2 of small Onion -finely chopped
Ginger finely chopped - 1/2 tsp
Green chili's - 1 or 2 finely chopped or else may use crushed Black pepper or Red chili Powder
Carrot grated - 1 small (Optional)
Coconut grated - 2 to 4 tbsp (Optional -I didn't use)
Cilantro/Coriander leaves - few springs finely chopped
Baking Powder - a pinch (Optional)
Oil - 1 tsp + for frying
Salt to taste
Water & Rice flour - to adjust the consistency (Optional)


* Heat 1 tsp oil in a pan, pop mustard seeds first then add finely chopped Onion, ginger & grated carrot. Saute for 3 to 5 minutes,switch off the heat and allow to cool a bit.

* In an other bowl, mix Dosa/Idli Batter, salt , baking powder or soda (if using) , grated coconut (if using) and chopped cilantro/coriander leaves.

* Add the sauteed vegetable's to this batter, mix well , if the batter looks thick sprinkle little water to make it loose , if the batter looks liquidy add little rice flour, it should be thick like Idli Batter.

* Heat little oil in a Paniyaram/Unniyappom pan, and add 1 tbsp (or lesser) of the batter to each holes.

* Fry'em until they look golden brown.

*Serve hot with any Chutney


Notes :

           Use Unniappom/Paniyaram pan if possible to get that nice shapes,
           otherwise may deep fry them, spoon in equal quantity of batter to the hot oil, may not get the same shape but definitely tastes the same :)


No comments:

Post a Comment