🧅 Onion Paniyaram

📝INGREDIENTS

• 1 cup idli or dosa batter (well-fermented)
• 1 small onion – finely chopped
• 1 green chili – finely chopped (adjust to taste)
• ½ inch ginger – grated
• 2 tbsp grated coconut (optional but flavorful)
• 2 tbsp chopped coriander leaves
• 5–6 curry leaves – finely chopped
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp urad dal (for added crunch)
• 1 pinch hing (asafoetida)
• 1 tbsp grated carrot (optional – for texture & color)
• 1 tbsp finely chopped capsicum (optional)
• Salt – to taste (only if batter isn’t pre-salted)
• 1 tsp oil – for tempering
• Oil or ghee – for greasing paniyaram pan (ghee gives extra flavor)

👩‍🍳Recipe

Step 1: Make Tempering

-Heat 1 tsp oil in a small pan. Add mustard seeds and let them splutter.

- Then add cumin seeds, urad dal, curry leaves, hing, green chili, and grated ginger.

- Sauté for a minute until aromatic and the dal turns golden.

Step 2: Mix Everything

-Take the fermented batter in a large bowl.

- Add chopped onion, coriander leaves, grated coconut (if using), carrot, capsicum, and the tempering.

- Mix everything well. Adjust salt only if required (most dosa batters already have salt).

Step 3: Heat the Paniyaram Pan

-Heat a paniyaram pan (appe pan) on medium flame. Add a few drops of oil or ghee in each cavity.

- Let it get hot before pouring batter.

Step 4: Pour and Cook

-Fill each cavity ¾th with the prepared batter.

- Cover with a lid and cook on low-medium heat for 3–4 minutes or until the bottom turns golden brown.

Step 5: Flip and Cook Again

-Use a skewer or spoon to gently flip each paniyaram.

- Let the other side cook uncovered until golden and crisp.

Step 6: Serve Hot

-Once done, remove onto a plate and serve hot with coconut chutney, tomato chutney, or podi with ghee.

- Goes beautifully with chai or filter coffee! ☕✨