Vini’s savoury paniyaram

Ingredients:

• 1-1/2 cup idli or dosa batter

• 1/2 cup red onion finely chopped

• 2 green chillis (optional for kids)

• 1tsp grated ginger

• 6 curry leaves torn or finely chopped

• 2tbsp coriander leaves finely chopped

• 1/2tsp mustard seeds for tempering

• 2tbsp ghee (clarified butter) for tempering

• A pinch of asafoetida

• Salt to taste

Method:

For the mixture:

• Melt 2tbsp ghee in a medium skillet.

• Add the mustard seeds and once they crackle, add the chopped red onion, stirring often until translucent.

• Add the mixture to the batter once cooled, along with chopped curry leaves, cilantro stems, chiles, ginger, asafoetida and salt, and stir.

For the paniyaram:

• Get your nonstick or cast-iron paniyaram pan hot over medium-high heat. Generously grease the pan molds with ghee and add 1 to 1-1/2tbsp of your batter to each mold, leaving a little room at the top. Cover the pan and cook for for 2 to 3 minutes, letting the paniyaram form.

• Flip each paniyaram and cover the pan again and cook until they are crispy and brown.

• Serve hot with any spiced powder dips and chutneys.

You can also add grated carrots to make it interesting and get the veggies in. There is also a sweet version of paniyaram where you can add jaggery, grated coconut and little cardamom to the batter – Vini