There is always a pattern followed in utilizing the idli batter in many South Indian households. For the first two days, breakfasts would be idlis, the next two days, it would be dosas; then comes the ultimate astra—the leftover batter would be converted into either the soft, spongy uthappam or the chubby cheeks paniyarams. This instant way of making paniyarams is ideal for a quick breakfast or a light tea time snack. Come, let's learn the easy steps to make kara paniyaram.
Ingredients:
Leftover idli batter - 1 cup
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Ginger - 1 inch finely chopped
Carrot - 1 small, grated
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp, finely chopped
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Salt - less than 1/4 tsp
Method:
Heat oil in a kadai, add mustard seeds and urad dal. When they sputter, add finely chopped ginger, green chillies, onion and curry leaves. Saute until onion becomes transparent. Add grated carrot, coriander leaves and salt; saute for a minute and switch off the flame.
Allow the mixture to cool down completely and mix it to the leftover idli batter.
Heat a paniyaram pan, add 1/2 tsp oil in each hole. Add about 1 tbsp of batter in each hole and close with lid.
Let the paniyarams cook in low flame for about 2 minutes and flip them one-by-one using a spoon.
Cook both the sides well until they turn golden brown. Remove from pan and serve with your favorite chutney!
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| Kara kuzhi paniyaram served with coconut chutney |
Ingredients:
Leftover idli batter - 1 cup
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Ginger - 1 inch finely chopped
Carrot - 1 small, grated
Curry leaves - 1 sprig
Coriander leaves - 1 tbsp, finely chopped
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Salt - less than 1/4 tsp
Method:
Heat oil in a kadai, add mustard seeds and urad dal. When they sputter, add finely chopped ginger, green chillies, onion and curry leaves. Saute until onion becomes transparent. Add grated carrot, coriander leaves and salt; saute for a minute and switch off the flame.
Allow the mixture to cool down completely and mix it to the leftover idli batter.
Let the paniyarams cook in low flame for about 2 minutes and flip them one-by-one using a spoon.
Cook both the sides well until they turn golden brown. Remove from pan and serve with your favorite chutney!
Very interesting blog. I would definitely recommend this to my family and friends. I have been using Multigrain Dosa Mix from True Elements - a clean label food brand as a breakfast option and they are really tasty and healthy. Thank you.
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