Carrot Paniyaram can make
normal paniyaram very colorful and attractive, Inducing to eat it.
Recipe Cuisine : South Indian | Recipe Category: Breakfast
Preparation Time: 10 mins | Cooking Time: 10 mins |
Yields: 12-15 nos.
Ingredients:
|
Paniyaram
Batter opr Idli Batter
|
2
cups (1 cup = 250 ml)
|
|
Grated
Carrot
|
1/2
cup
|
|
Chopped
Onion
|
¼
cup
|
|
Salt
|
As
required
|
|
To Temper:
|
|
|
Oil
|
1
tbsp
|
|
Mustard
Seeds
|
¼
tsp
|
|
Urad
Dal
|
½
tsp
|
|
Channa
Dal
|
1
tsp
|
|
Curry
Leaves
|
1
spring
|
|
Green
Chillies
|
2
|
|
Chopped
Coriander Leaves
|
1
tbsp
|
Procedure:
Preparation
Procedure:
1. Wash and peel the skin of
the carrot. Then grate it using the grater and keep it aside.
2. Peel the skin of the onion
and wash it. Then chop it into very thin and small pieces.
3. Wash the green chillies and
cut them into small round pieces.
4. Wash and chop the coriander
leaves into small pieces.
Cooking Procedure:
5. Heat the oil in a pan, add
mustard seeds and wait for splutter.
6. Then add urad dal, channa
dal and sauté for a minute.
7. Now add the curry leaves,
green chillies (from 3) and onion (from 2), fry till the onion becomes
translucent.
8. Now add the grated carrot
(from 1)and required salt, sauté till the raw smell of the carrot goes off.
9. Switch off the flame and add
the chopped coriander leaves (from 4) and allow it to cool down completely.
10. Now mix this mixture with
the paniyaram batter, mix them well.
11. Heat the kuzhi / kuli
paniyaram pan, pour few drops of oil and then pour this carrot paniyaram batter
upto ¾ of the kuzhi (depression).
12. After few min, turn them to
the other side and cook till it becomes golden color on both sides.
Colorful and tasty carrot paniyaram is
ready. Serve with coconut chutney.
Note:
1. Add little bit salt only,
because the batter has salt already.
2. Adjust the spice level
according to your taste.
3. You can use either idli
batter or paniyaram batter.
Related Links:
8. ThinaiAppam
1 comments:
want to grab it right from the screen
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