|Idli batter||1 cup|
|Channa dal||1 tsp|
|Urad dal||1 tsp|
|Onion (finely chopped)||1|
|Green Chillies (finely chopped)||5|
|Coriander leaves (finely chopped)||few|
|Grated Coconut||1 tbsp|
1). Finely chop onions and green chillies separately. Keep aside and clean the coriander leaves. Finely chop them and keep aside.
# Make sure to keep the flame in medium to avoid burnt or uncooked paniyaram. If the flame is on high, only the outer portion will get cooked and the middle portion will be raw.
# Left over idli/Dosa batter suits best for this recipe than fresh batter, as it will be little sour.
# For crispy Paniyarams, keep fliping the paniyaram after it has been fully cooked on both sides.
# Ensure the batter is thick for holding the paniayaram shape.
# Sesame oil gives nice flavor to the dish. Its optional though, you can use regular cooking oil.
# You can also replace green chillies with red chilli powder.
# Check this link - know how to make idli-dosa batter along with tips.
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