Masala Paniyaram With Leftover Idli/Dosa Batter Recipe
A simple and quick paniyaram recipe with leftover idli/dosa batter for that quick breakfast or a lunch box that can be packed along with a chutney.
Paniyaram can be a handy recipe when you want to use the leftover idli-dosa batter when the batter starts to become sour. Whenever you are in a hurry then you can just add salt and few chopped vegetables and make a simple paniyaram and serve it along with idli podi.
Kuzhi Paniyaram Recipe is great for kids lunch box. You can add ghee instead of oil, if you are making it for your kids, they would love it. The recipe calls only for idli/dosa batter to be readily available and all you have to do is to add a few spices and vegetables and voila it is ready.
If you like this recipe, here are a few more Paniyaram Recipes
- 2 cups Idli Dosa Batter
- 1/2 teaspoon Mustard seeds
- 5-7 Curry leaves
- 1/4 teaspoon Asafoetida (hing)
- 1/3 cup Shallots , finely chopped
- 1-2 Green Chillies , finely chopped
- 3 tablespoons Coriander (Dhania) Leaves , finely chopped
- Cooking oil , for shallow frying
- Salt , to taste
How to make Masala Paniyaram With Leftover Idli/Dosa Batter Recipe
To begin making Masala Paniyaram With Idli/Dosa Batter Recipe, we have to prepare the tempering for the batter.
Heat 1/2 tablespoon cooking oil in a tadka pan over medium flame. Add mustard seeds. Once the seeds start to crackle, add curry leaves and fry for few seconds.
Now add the chopped onion and green chillies .Saute until onion turns light pink. Turn off the flame and let the mixture cool down.
Take a large bowl, add leftover idli batter to it. Add onion mixture, coriander leaves and salt to taste. Mix well.
The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter. Add little water, if the mixture is too thick.
Now heat paniyaram pan over medium flame. Add few drops of oil in each round mould. Pour a spoonful of batter into each one (fill only until 3/4 of each mould).
Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until the bottom surface turns light golden brown. Remove the lid and flip each paniyaram using a fork and spoon.
Cook another side for about a minute until the bottom surface turns light golden. Remove them using a spoon and transfer to a plate.
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