Idly Batter – 2 cups
Mustard seeds -1 tsp
Urad dal -1/2 tsp
Onion – 1
Capsicum – 1
Carrot – 1
Green chilli -1 finely chopped
Ginger -1 inch piece – finely chopped
Curry leaves – few tender ones
Coriander leaves – few finely chopped
Salt to taste
Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.
Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.
Add small pieces of capsicum or grated carrot in it.
Now mix the above with the idly batter.Our paniyaram batter is ready now.
Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.(see picture above)
Keep the heat in medium low and close the pan. Once the edges turn golden brown, turn the paniyaram using a stainless steel rod or spoon.
Cook the other side also till golden brown. Remove from pan using a rod or spoon and serve hot with tomato chutney or kara chutney or sambar.