Print Recipe
Paniyaram from leftover dosa batter
Dumb-easy to make, these paniyarams are soft on the inside and crispy on the outside. Yum!
Paniyaram
Course main
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
15 paniyaram
Ingredients
Course main
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
15 paniyaram
Ingredients
Paniyaram
Instructions
  1. Heat a small saucepan. Add 2 tsp oil to it. When the oil turns hot, add the mustard seeds and wait until it splutters. Then add the curry leaves, minced ginger, minced green chilli and chopped onion. Fry until the onion turns translucent – 1-2 minutes. Switch off and pour this mixture into the bowl containing the leftover dosa batter. Mix well into the batter.
  2. Heat a paniyaram pan. Pour about ¼ teaspoon of oil into each of the cavities. Spoon paniyaram batter into each of the cavities. Turn heat to low. Cover the paniyaram pan with a lid and cook for 4-5 minutes. Open the lid and use a wooden skewer to poke the paniyarams and flip them inside their cavities. Cover and cook again for another 3-4 minutes. Remove the paniyarams from the pan using the wooden skewer. Repeat with the rest of the paniyaram batter. Serve with chutney of your choice or milagai podi even like I did.
Share this Recipe
Print Friendly, PDF & Email