Ingredients:
For making batter:
- Idli or Dosai batter - 1 cup
- Ragi flour - 1 1/2 tblspn
- Kambu flour - 3 tblspn
- Chopped onion - 2 tblspn
- Chopped green chilli - 2 tspn
- Chopped ginger - 2 tspn
- Coriander leaves - few nos
- Salt - to taste
- Oil - to cook paniyaram
For tempering:
- Oil - 1 tblspn
- Mustard - 1 tspn
- Channa dal - 2 tspn
- Broken urad dal - 11/4 tspn
- Asafoetida powder - 1/4 tspn
- Curry leaves - few nos
Method:
- In a bowl except oil mix all the ingredients given under " For making batter" add little water to brind it to proper consistency ( idli batter consistency )
- Heat oil in a kadai, add all the ingredients given under "For tempering" one by one when the dal turns golden brown switch off the stove and add this to the batter and mix well
- Heat the paniyaram maker ( special one for making paniyaram with holes in it ) add 1/2 tspn of oil in each hole and pour batter in to it up to 3/4 level
- When it cooked on one side with a help of a spoon or paniyaram stick turn in to other side and cook
- When it turns golden brown on both side take it out and serve hot
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