This masala paniyaram is a perfect,guilt free evening snack and you can improvise it in million ways. You can try different combination of veggies and also if your kids are fuzzy eaters, this is the best way to include more vegetables in your kids meal.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 cup Dosa Batter
- 1 Onion
- 1 Tomato
- 1 Carrot
- 4 Beans French
- 1 tbsp Chopped Ginger
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala powder
- 1/2 tsp Salt
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tbsp Black Pepper corns
- Coriander Leaves
Ingredients
To Temper :
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- Heat oil in a pan and add mustard seeds,black peppercorns
- Let them splutter
- Add finely chopped ginger pieces,onion,tomato and saute for a minute
- Later add grated carrot,chopped french beans and continue sauteing
- After a minute add salt and all the dry spice powders.Leave it to get cooked for 5 minutes
- Don't add water. Let the veggies be little crunchy
- It adds great texture to the regular paniyaram
- Now add this veggie masala to dosa batter and mix it well along with coriander leaves
- Add a tsp of oil in the paniyaram pan and fill each of them with batter
- Wait 4-5 minutes and once the paniyaram is cooked on one side, carefully flip them over
- Sprinkle a tbsp of oil and wait until the other side is cooked
- Remove paniyarams from pan and serve hot with chutney of your choice
Coconut Chutney :
The chutney I served with paniyaram is a very simple coconut chutney. This is my grandma's recipe and I don't know why she calls it as "Rojapoo Chutney" ☺️☺ I guess it could be because she had used Dried Red Chillies instead of the usual green chillies
Recipe :
1. Grind 1 cup of grated coconut, 1/4 cup Fried Gram (பொட்டுக்கடலை) , 1 dried chilli,1/2 tsp salt and a little bit of tamarind
2. Add water little by little while grinding
3. Optionally you can add Tadka to this chutney or serve it as it is 🙂