Masala Paniyaram With Leftover Idli/Dosa Batter Recipe

Step 1: To begin making Masala Paniyaram With Idli/Dosa Batter Recipe, we have to prepare the tempering for the batter

Step 2: Heat 1/2 tablespoon cooking oil in a tadka pan over medium flame

Step 3: Add mustard seeds

Step 4: Once the seeds start to crackle, add curry leaves and fry for few seconds

Step 5: Now add the chopped onion and green chillies

Step 6: Saute until onion turns light pink

Step 7: Turn off the flame and let the mixture cool down

Step 8: Take a large bowl, add leftover idli batter to it

Step 9: Add onion mixture, coriander leaves and salt to taste

Step 10: Mix well

Step 11: The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter

Step 12: Add little water, if the mixture is too thick

Step 13: Now heat paniyaram pan over medium flame

Step 14: Add few drops of oil in each round mould

Step 15: Pour a spoonful of batter into each one (fill only until 3/4 of each mould)

Step 16: Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until the bottom surface turns light golden brown

Step 17: Remove the lid and flip each paniyaram using a fork and spoon

Step 18: Cook another side for about a minute until the bottom surface turns light golden

Step 19: Remove them using a spoon and transfer to a plate

Step 20: Serve Masala Paniyaram With Idli/Dosa Batter Recipe with Coconut Chutney and Filter Coffee as a tea time snack