Paniyaram is a South Indian dish. Generally, it is made of leftover dosa or idli batter. But I have tried semolina (sooji) paniyaram. Kids will like this as well. Let’s proceed to the recipe.
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
SERVING: 14 PANIYARAM
CUISINE: SOUTH INDIAN
Semolina (sooji/rava): 200 grams
Sour curd: 4 tablespoons
Onion: 1 medium (finely chopped)
Tomato: 1 medium (finely chopped)
Fresh green peas: 1/2 cup
Green chilies: 2 (finely chopped)
Curry leaves: 6-7 (chopped)
Fresh coriander leaves: 1 tablespoon (chopped)
Salt: according to your taste
Fruit salt: 1 teaspoon
Water: as required
Oil: For shallow fry
- In a bowl, take semolina, sour curd, onion, tomato, green chilies, curry leaves, green peas, coriander leaves according to the ingredients.
- Add water in it as required. Remember, batter should neither too dry nor too watery. Add salt and fruit salt. Mix and keep aside.
- Take paniyaram pan and grease it with oil. Heat the pan and pour with batter. Let the batter cook for 3-4 minutes on simmer flame. Flip each paniyaram to other side with the help of a spoon. Cook from both the sides till they turn crispy and golden.
- Place it on a plate and serve hot with coconut chutney or mint-coriander chutney or tomato sauce.
- Paniyaram is ready!
Coconut chutney: https://yellowbowlrecipes.com/2018/10/23/idli-sambar/
Mint-coriander chutney: https://yellowbowlrecipes.com/2018/12/31/3-types-of-sauces/
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