Name: Onion Paniyaram recipe by Drashti Dholakia at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: ½ cup semolina/sooji/rava (dry roasted); ¼ cup dahi/curd; ¼ cup water + 2 tablespoons or as required; Salt to taste; 1 medium sized onion, finely chopped; 1 Green chili, finely chopped; small bunch of coriander leaves, chopped; pinch of baking soda/eno; Oil for shallow frying

ABOUT Onion Paniyaram RECIPE

These are easy, quick and healthy onion paniyarams/appe. They are a great option for tiffin box or as a tea-time snack. These paniyarams are prepared from sooji/rava and so they get ready quickly. Batter has to be set aside for 15-20 minutes – this is the only waiting time. Rest of the process is pretty quick. Enjoy them with tea/coffee and your favourite chutneys.

Ingredients Serving: 3

½ cup semolina/sooji/rava (dry roasted)
¼ cup dahi/curd
¼ cup water + 2 tablespoons or as required
Salt to taste
1 medium sized onion, finely chopped
1 Green chili, finely chopped
small bunch of coriander leaves, chopped
pinch of baking soda/eno
Oil for shallow frying

Instructions

In a bowl, mix sooji and curd together with ¼ cup water. Keep aside for 15-20 minutes.
After 15-20 minutes, whisk the batter well. Add finely chopped onions, green chillies, chopped coriander leaves and salt. Add about 1-2 tablespoon water and mix everything well.
Heat a paniyaram pan /appe pan and add few drops of oil inside the holes.
Now add pinch of eno/baking soda to our sooji-onion mixture and mix.
Immediately pour the batter into holes.
Cook on low heat. After about 2 minutes, drizzle few drops of oil on them. When the sides start to leave, flip it over to the other side using a spoon. You can flip 2-3 times and cook until it browns evenly on all the sides.
Repeat the same process to make paniyarams from the remaining batter.
Enjoy with tomato ketchup or any chutney of your choice.

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