This is a South Indian breakfast recipe which is ‘paniyaram’ in Tamail, ‘paddu’ in Kannada and ‘gunda ponganalu’ in Telugu. They are ball shaped, delicious and crispy dumplings made with fermented idli batter. They can be made plain, spiced or sweet. It can also be enjoyed as a snack.
Ingredients
1. Thick idli batter – 1½ cup (Recipe for idli is already given in this blog)
2. Onion finely chopped – 1 medium
3. Ginger grated – 1 Tbsp
4. Carrot grated – 2 Tbsp
5. Green chilli chopped – 2
6. Curry leaves chopped – few
7. Coriander leaves chopped – 2 Tbsp
8. Oil for frying
9. Mustard seeds – ½ tsp
10. Hing (asafoetida) – a pinch
11. Chana dal (bengal gram) – 1 Tbsp
12. Urad dal – 2 tsp
Preparation
1. Heat a pan with 1 Tbsp of oil and crackle the mustard seeds. Add chana dal and urad dal. When dal turns golden in colour add hing and curry leaves. Saute and add the onions, ginger, and green chillies. Sauté until the onions are soft.
2. Cool slightly and add to the idli batter. Add grated carrots, coriander leaves and mix well.
3. Heat a paniyaram pan and add ½ tsp oil in each hole and pour a Tbsp of batter in each. Keep the flame on low and close the pan. Once the edges of paniyaram turns golden in colour flip over to the other side and cook until golden. Remove from pan.
4. Serve with chutney or sambar.
Tips
1. Grated beetroot, finely chopped capsicum can also be added.
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