| SAIL WITH SHA |: July 2016

Ingredients :-
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Idli batter	1 cup
Oil	as needed
Mustard	¼ tsp
Channa dal	1 tsp
Urad dal	_{1 tsp}
Curry leaves	few
Onion (finely chopped)	1
Green Chillies (finely chopped)	5
Coriander leaves (finely chopped)	_few
Hing	_{generous pinch}
Grated Coconut	_{1 tbsp}
Salt	_{to taste}

Method:-
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1). Finely chop onions and green chillies separately. Keep aside and clean the coriander leaves. Finely chop them and keep aside.

2). Heat oil in the pan, add mustard and let it splutter. Then add urad dal, channa dal and saute till they turn golden brown. Add hing, chopped onions, green chillies, curry leaves and saute till they turn golden brown. Switch off and add the grated coconut, mix together.

3). Take Idli batter in a mixing bowl, add the above sauteed ingredients, and chopped coriander leaves. Mix everything together along with needed water to Idli batter consistency.

4). In a medium flame, heat the paniyaram (aebleskiver) pan. Fill each mould up to ⅓rd with sesame oil. If using regular pan, you might need to add more oil. I have used non-stick pan. Once oil is heated, pour a laddle full of batter, upto ¾th of the paniyaram mould.

5). Cover it with a lid and allow the paniyarams to cook in a medium flame. Let it cook for 3-4 minutes until the bottom is nicely browned. As you can see in the below 3 pictures, the top layer of the first pic is runny where as the las pic is cooked.

6). Once the rims of the paniyaram turns golden brown, gently flip it. Use the wooden skewer that comes with the paniyaram pan, for fliping. Slowly flip the paniyarams one by one. Flip on the other side to get cooked and crisp.

7). Let the other side cook for 2-3 minutes. Turn once or twice so that both sides are cooked even and crisp. Remove it to a serving bowl and continue the same process for the remaining batter.

Serve hot with any chutney of your choice. I served it with Thayir Kuzhambu. This can be served as tea time snack too.

Notes :-
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# Make sure to keep the flame in medium to avoid burnt or uncooked paniyaram. If the flame is on high, only the outer portion will get cooked and the middle portion will be raw.
# Left over idli/Dosa batter suits best for this recipe than fresh batter, as it will be little sour.
# For crispy Paniyarams, keep fliping the paniyaram after it has been fully cooked on both sides.
# Ensure the batter is thick for holding the paniayaram shape.
# Sesame oil gives nice flavor to the dish. Its optional though, you can use regular cooking oil.
# You can also replace green chillies with red chilli powder.
# Check this link - know how to make idli-dosa batter along with tips.

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Related Posts :-
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Click here for more :- Paniyaram Varieties
Click here for more :- Chutney Recipes

Cheers,