A Chettinad recipe..An interesting Quick , healthy , light breakfast or snack box for school..

Ingredients :

2 cups of Idli / Dosa Batter
2 tablepsoons grated coconut
1/4 cup grated carrots (or chopped spinach, finely minced cabbage) – optional
1/4 cup onions chopped finely (if you get the baby pearl onions they are more tastier)
1 teaspoon of green chilles chopped coarsely (optional)
1 tablespoon finely chopped curry leaves
1/4 teaspoon mustard seeds
1/4 teaspoon Split Urad Dhal
1/4 teaspoon Asafoetida (optional) Salt to taste
1 tablespoon of oil/

Method

  1. In a small pan heat the oil, add the mustard seeds .Allow it to crackle. Add split Urad dhal , asafoetida , chopped onions and saute until onions are tender.
  2. Combine all the ingredients including the above mixture into the dosa batter.
  3. Grease the paniyaram pan with oil. Spoon the dosa mixture into the hollows of the pan. Heat the pan on medium heat and cover with a lid. After a 3-4 minutes you will notice the top part steamed. At this point, turn over each paniyaram and allow it to cook the other side. This time around don’t cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.
  4. Once done, remove and arrange on serving trays.
  5. Serve Hot with Red Chutney / chettinad kaara chutney.

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