Jain paniyaram
Among all South Indian cuisine , dosa and paniyaram are my favourite. The mini idli shaped roasted idli s are just a perfect snack or an evening light dinner. They can be served with the tricolour chutney or just any 1 of them.
Ingredients-
Paniyaram- for 2 plate - 12 pieces
Well fermented Idli batter - 1 big cup - 12 tablespoons batter
1 Chilli and 1 tbsp coriander chopped well
Idli soda - 1/2 tsp
Chutney-
Red tomato chutney- 1/2 cup
Green pudina chutney- 1/2 cup
Normal coconot chutney- 1/2 cup
Method-
Mix idli batter, chopped chilli, coriander, soda and salt
Mix well. Grease a paniyaram tray and heat it a bit, fill in the batter, keep the gas on low flame, turn to the other side when roasted. Roast on both the sides. Serve hot with chutney
Among all South Indian cuisine , dosa and paniyaram are my favourite. The mini idli shaped roasted idli s are just a perfect snack or an evening light dinner. They can be served with the tricolour chutney or just any 1 of them.
Ingredients-
Paniyaram- for 2 plate - 12 pieces
Well fermented Idli batter - 1 big cup - 12 tablespoons batter
1 Chilli and 1 tbsp coriander chopped well
Idli soda - 1/2 tsp
Chutney-
Red tomato chutney- 1/2 cup
Green pudina chutney- 1/2 cup
Normal coconot chutney- 1/2 cup
Method-
Mix idli batter, chopped chilli, coriander, soda and salt
Mix well. Grease a paniyaram tray and heat it a bit, fill in the batter, keep the gas on low flame, turn to the other side when roasted. Roast on both the sides. Serve hot with chutney
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