Name: Vegetable Masala Paniyaram recipe by Saranya Sridharan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Idli / dosa Batter - 1 cup; Onion -1, finely chopped; Capsicum - 1, finely chopped; Carrot - 1, finely chopped; Green chillies -1, finely chopped; Ginger, finely chopped - 1 tsp; Curry leaves - a few; Mustard seeds - 1 tsp; Chana dal - 1 tsp; Urad dal - 1 tsp; Oil - a few tsps; Salt to taste; IdlIichutney podi / Gun powder - 2 tsp

Ingredients Serving: 4

Idli / dosa Batter - 1 cup
Onion -1, finely chopped
Capsicum - 1, finely chopped
Carrot - 1, finely chopped
Green chillies -1, finely chopped
Ginger, finely chopped - 1 tsp
Curry leaves - a few
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Oil - a few tsps
Salt to taste
IdlIichutney podi / Gun powder - 2 tsp

Instructions

Heat a little oil in a pan and add the mustard seeds.
Once they begin to splutter, add the chana dal, urad dal, curry leaves and ginger.
Add the finely chopped veggies and green chillies and saute for a couple of minutes. Ensure the veggies are chopped really fine, so that they cook faster.
Add the idli chutney position and salt, mix well and take it off the heat.
In a bowl, mix together some idly batter with a little water to adjust the consistency.
To this, add the veggies and mix well.
Heat the paniyaram pan, glaze it with a little oil and pour spoonfuls of this batter.
Cover and let that cook for 1 minute.
Open the lid, flip it over and let the other side cook for a minute.
Remove from heat and serve hot with your favourite chutney.

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