Ingredients, for the Paniyaram:
2 Cups Dosa Batter
To Saute
1 Tbsp Oil
1/4th Tsp Rye
1/4 th Tsp Chana Dal
1/4 th Tsp Urad Dal
1 small Onion, finely chopped
7-8 Curry leaves, chopped
1 Tbsp Coriander leaves, finely chopped
Salt and Freshly crushed Pepper, to taste
Method:
Heat the Oil in a pan.
Add the rye and dals and sauté till the rye pops and dals change colour
Add the onions and sauté till they turn transparent.
Add the other ingredients and sauté for another 2-3 mins.
Switch off the flame and set aside to cool.
When cool, add it to the dosa batter and mix well.
Grease your Paniyaram pan with a drop of oil in each cavity.
Spoon in a tablespoon of the mixture into each cavity.
Cover the pan and let cook on a low flame.
Check the paniyarams after 2-3 minutes and if they've started changing colour turn to the other side and cook for another 2-3 mins.
Check if done, with a toothpick.
Serve hot with your chutney of choice.
Ingredients for the Tomato-Garlic Chutney
Ingredients for the Tomato-Garlic Chutney
1 Tbsp Oil
5 medium sized Tomatoes, chopped fine
10 - 12 medium sized pods of Garlic, peeled and chopped
4-5 dry Red Chillies
10-12 Curry Leaves
Salt to taste
For the Tempering:
1/2 Tsp Oil
1/4th Sp Hing
4-5 Curry Leaves
Method:
Heat the oil
Add the chillies and curry leaves and sauté for 1-2 mins.
Add the garlic and sauté for another 2-3 minutes.
Add the chopped tomatoes and cook till the tomatoes are soft and their skin starts peeling off.
Cool and grind coarsely.
Prepare the tempering by heating the oil, adding the hing and curry leaves to it and sautéing for 2- 3 minutes.
Garnish the chutney with this.
Enjoy!
5 medium sized Tomatoes, chopped fine
10 - 12 medium sized pods of Garlic, peeled and chopped
4-5 dry Red Chillies
10-12 Curry Leaves
Salt to taste
For the Tempering:
1/2 Tsp Oil
1/4th Sp Hing
4-5 Curry Leaves
Method:
Heat the oil
Add the chillies and curry leaves and sauté for 1-2 mins.
Add the garlic and sauté for another 2-3 minutes.
Add the chopped tomatoes and cook till the tomatoes are soft and their skin starts peeling off.
Cool and grind coarsely.
Prepare the tempering by heating the oil, adding the hing and curry leaves to it and sautéing for 2- 3 minutes.
Garnish the chutney with this.
Enjoy!