Paniyaram made with a combination of ragi flour, leftover idli batter and seasoned with onions, green chilies and cilantro. They taste just like tiny bite size uthappams.
1 cup Idli Batter
¼ cup Ragi Flour
1 small Onion (finely chopped)
1 ~ 2 Green Chilies (finely chopped)
6 curry leaves (finely chopped)
2 tbsps Cilantro,
1 tsp Cumin seeds
to taste Salt
In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
Heat the paniyaram pan on medium heat. Add a few drops of oil into each hole and pour 1~2tbsp batter and cook for 2~3 minutes or until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.
Serve hot with any chutney of choice.
View the recipe instructions at Cook's Hideout
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