Coconuty Paniyaram with coconut chutney | How to make Coconuty Paniyaram with coconut chutney

By Sheena Omana Narayanan  |  24th Oct 2016  |  
4 from 1 review Rate It!
  • Coconuty Paniyaram with coconut chutney, How to make Coconuty Paniyaram with coconut chutney
Coconuty Paniyaram with coconut chutneyby Sheena Omana Narayanan
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

29

1

About Coconuty Paniyaram with coconut chutney Recipe

Kuzhi Paniyaram is made from idli batter in special cast iron pan or appe pan..

Coconuty Paniyaram with coconut chutney, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconuty Paniyaram with coconut chutney by Sheena Omana Narayanan will definitely help you in its preparation. The Coconuty Paniyaram with coconut chutney can be prepared within 10 minutes. The time taken for cooking Coconuty Paniyaram with coconut chutney is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Coconuty Paniyaram with coconut chutney step by step. The detailed explanation makes Coconuty Paniyaram with coconut chutney so simple and easy that even beginners can try it out. The recipe for Coconuty Paniyaram with coconut chutney can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconuty Paniyaram with coconut chutney from BetterButter.

Coconuty Paniyaram with coconut chutney

Ingredients to make Coconuty Paniyaram with coconut chutney

  • Idli batter:- 1 kg pack
  • onion:- Finely chopped
  • green chillies:- 1 -2 nos
  • coriander leaves:- finely chopped
  • carrot grated:- half cup
  • capsicum chopped:- half cup
  • tomato:- 1/ chopped finely
  • Grated coconut :- 1 bowl
  • salt to taste
  • oil to spread

How to make Coconuty Paniyaram with coconut chutney

  1. Mix all above ingredients in batter and set a side.
  2. Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil and cook for four to five minutes till the underside is done.
  3. Turn them over using a spoon and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked. Prepare more paniyarams similarly.
  4. Serve hot with chutney.

Reviews for Coconuty Paniyaram with coconut chutney (1)

Taahira Laiq2 years ago

very lovely dish!
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