Zainab Khanam
- 1 cup dosa/idli batter - Chopped onions - Green chilies - Grated carrots - Curry leaves, mustard seeds, and a pinch of asafoetida - Oil for cooking
Heat oil in a pan, add mustard seeds and asafoetida and curry leaves and let them sizzle. In goes green chillies, ginger and onions, carrort and saute for few mins.
Enhance the dosa/idli batter by mixing in the tempered veggies and salt.
Heat your paniyaram pan on medium. Grease each cavity with a few drops of oil to prevent sticking and ensure crispy edges.
Heat a non-stick pan, pour a ladle of batter, and gently spread it into a thick circle.
Cover the pan and cook until the bottoms are golden brown. Flip them gently and cook the other side for a few minutes until both sides are evenly crispy.
Serve your paniyarams hot with coconut chutney, tomato chutney, or sambar for a complete and delicious breakfast experience.