Ingredients
Dosa/idli batter-3 cups
Shallots-12
Cumin-1tbsp
Black pepper-2 tsp
Curry leaves-few
Hing-a pinch
Grated carrot(optional)-1/4 cup
Method
Grind shallots,cumin,pepper,curry leaves to a coarse paste.
Mix it with batter.add hing to the batter.check the salt.
Heat the paniyaram pan. pour tsp of oil to each mould.
Now pour this batter into the moulds.(upto 3/4 of the mould. if you wish smaller ones pour upto 1/2 of the mould)
Allow to cook for few minutes and flip to other side and cook until its done.
Serve it with any kind of chutneys.
Notes
You can also add some finely chopped onions,green chillies along with grated carrot.
While flipping to other side you can also add some more oil,so that it gets cooked evenly.
Adjust spiciness according to your taste.
Dosa/idli batter-3 cups
Shallots-12
Cumin-1tbsp
Black pepper-2 tsp
Curry leaves-few
Hing-a pinch
Grated carrot(optional)-1/4 cup
Method
Grind shallots,cumin,pepper,curry leaves to a coarse paste.
Now pour this batter into the moulds.(upto 3/4 of the mould. if you wish smaller ones pour upto 1/2 of the mould)
Allow to cook for few minutes and flip to other side and cook until its done.
Notes
You can also add some finely chopped onions,green chillies along with grated carrot.
While flipping to other side you can also add some more oil,so that it gets cooked evenly.
Adjust spiciness according to your taste.
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