With just a few ingredients this super easy dish can be prepared in a jiffy. A good tiffin-box food, these panniyarams are small, soft, and subtly spiced. This is an age old south Indian recipe – as old as the idli or the dosa.
Made these panniyarams when one morning suddenly changed my mind – the plan was to make idlis but ended up making these delectable cute little things called panniyarams.
You need a special pan called ‘panniyaram chatti’ or ‘panniyarakkal’ or ‘panniyaram pan’ to make these.
With just a few ingredients this super easy dish can be prepared in a jiffy. A good tiffin-box food, these panniyarams are small, soft, and subtly spiced. This is an age old south Indian recipe - as old as the idli or the dosa. Made these panniyarams when one morning suddenly changed my mind - th
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 3 cups dosa batter Idli / ,
- 1 onion Finely chopped ,
- 2 green chillies Finely chopped ,
- 1 tsp ginger Finely grated ,
- pinch Asafoetida , a
- 1 tsp Mustard seeds ,
- curry leaves Chopped , few
- Salt as needed
- Oil for tempering
Ingredients
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Instructions
- Take a kadai and heat some oil in it. Add mustard seeds and asafoetida.
- After the mustard seeds crackle, add the onions, chillies, ginger, curry leaves and saute for few minutes. Pour this over the dosa batter, add salt and mix well.
- Grease a panniyaram pan and place this on the gas stove.
- Pour spoonful of panniyaram batter into each hole, reduce the heat.
- After you see that the edges are turning brown and leaving the sides, turn over the panniyarams with the help of a spoon or knife.
- Allow to cook through and become brown in color.
- Remove from the pan, prepare the next batch in the same way.
- Serve with coconut chutney or any other accompaniments that go with this like tomato chutney, milagaipodi, sambar, or coriander chutney.
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i am going to try this for sure
Let me know once you make it