Paniyaram Recipe

Sometimes we will be worried what to do with left over fermented dosa or idli batter. Do you know you can make a special dish using these left over batters? This delicious and tasty dish is called “eriappa” “appam” or  “paniyaram”  in South Indian states. This is also a traditional dish that one can prepare and serve for breakfast, lunch, snack or dinner!! To prepare this what you need is a special type of tava with round holes. These utensils called “appam patra”. It is available in iron or non stick materials. Try this yummy dish for children.

Try this Grandma’s masala paniyaram with left over batter.

Ingredients:

For the masala batter

1. 500 ml Idli or thick dosa batter
2. 3 tablespoon Sago/Sabudana/
3. ½ teaspoon mustard seeds
4. Pinch asafetida
5. One big onion, chopped fine
6. 4 green chillies, chopped fine
7. ¾ cup fresh shredded coconut
8. 1 string curry leaves (chopped)
9. 1/4 cup chopped cilantro or coriander leaves &
10. ½ cup Vegetable Oil for cooking

Preparation:

1. Soak Sago in ½ cup of water for half an hour. Grind to a paste. Set aside.

2. Prepare seasoning with mustard seeds and little asafetida.

3. Add this seasoning to batter along with onion, chillies, coconut, curry leaves, coriander leaves.

4. Add sago paste and mix well.

5. Heat the “appam patra” or “paniyaram patra” until hot. Add ¾ teaspoon of vegetable oil into each mold.

6. Drop the above masala batter to fill the mold. Cook for a minute on one side. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in color.

7. The paniyaram is ready if it has become crispy and golden on both sides.

8. Serve paniyaram with coconut chutney and sambar.

You can also pack 4- 6 paniyaram for lunch for kids or even take it to office for lunch. It tastes very good especially with coconut chutney!