Paniyaram

“Multitasking” being the mantra for today’s woman, nobody wants to waste their time, resources and effort by experimenting, especially when they are pressed for time, right?

Tell me something… how do you decide whether to try a new recipe? Is it based on the ingredients list or style of cooking or visual impact of the dish, good memories associated with the dish or because it was recommended by somebody whose taste you trust, or by tasting it, or do you go by your instincts?

I’m sure it varies for each person, for example my sister-in-law will try a new recipe, only after tasting it from somewhere else. If she sees a recipe in a magazine or cookbook or even a blog ;) – she wouldn’t try it, but if she happens to taste something and likes it, then she tries it at home.

So what’s your criteria for trying out a new recipe? I’ve seen that people often prefer to try recipes from a trusted source, say like their family, friends or a trusted cookbook author or cookery show host.

For me, it’s a combination of all those things. Though a combination of all those things works, most of the time I decide on a recipe based on ingredients list and style of cooking. But at the end of the day, nothing convinces you to try a recipe, like tasting the dish for real.

Take this Paniyaram. I’ve seen the recipe for Paniyaram in many books, shows, blogs etc; but I used to think, what’s the big deal, it’s just some fried idlis, it can’t be anything more than a “glorified idli”. Well, sneaking a bite from a friend’s plate at a restaurant changed my opinion of it being “just some fried idlis”.

This dish is a great example of what great difference a simple tadka could do to a  normal food. It heightens the flavour and takes it to the next level.  The wonderful texture of crunchy exterior and spongy inside is worth experimenting. Also, it's a great way to use up your left over Idli batter. Hope I've convinced you enough to try this ;)

Here is the recipe..

Heat oil/ghee in a pan and crackle mustard and urad dal. Add sliced small onion, chopped ginger, green chilli and coconut. Fry it till the onion turns golden brown…

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Add the fried items and chopped coriander leaves to the idli batter and mix well…

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Heat oil in Paniyaram/Unniyappam pan. Make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown…

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Kuzhi Paniyaram

A simple and tasty South Indian savory snack made with Idli batter. It's great for breakfast or as an evening snack.

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Course: Breakfast, Snack

Cuisine: Indian, South Indian, Tamilian

Servings: 4

Author: Maria Jose Martin

Ingredients

• ▢ 2 cups Idli batter
• ▢ 6 Small onion / Pearl onion (sliced)
• ▢ 1/2 tsp Chopped ginger
• ▢ 1 Green chilli (chopped)
• ▢ 1-2 tbsp Chopped coriander leaves
• ▢ 1 tbsp Grated Coconut (optional)
• ▢ 1/4 tsp Urad dal
• ▢ 1/4 tsp Mustard
• ▢ Oil / ghee

Instructions

• ▢
  Heat oil/ghee in a pan and crackle mustard and urad dal. Add sliced small onion, chopped ginger, green chilli and coconut. Fry it till the onion turns golden brown.
• ▢
  Add the fried items and chopped coriander leaves to the idli batter and mix well.
• ▢
  Heat oil in Paniyaram/Unniyappam pan. Make sure the oil is hot, but not smoking hot. Drop spoonfuls of the batter into hot oil and deep fry till golden brown. Flip the paniyaram, once, to cook both sides.
• ▢
  Serve with red coconut chutney, tomato chutney or thenga chammanthi.

Notes

I got around 20 Paniyaram from the above qty. I used sunflower oil for cooking and frying. I used around 1/2-1 tsp of oil for each paniyaram. It's better to serve it hot/warm. Make sure the temp is correct, if it's too high, the outside may get browned fadt while the inside remains uncooked.

Heat the pan at first on med -high and once it's hot enough, reduce it to low-medium and continue cooking.

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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