Spicy Paniyaram is a popular South Indian breakfast / tiffin item. Although I have never heard of it in Kerala. Its also called as ‘Paddu’ or ‘Gunta Ponganalu.
This is prepared with the dosa batter mixed with vegetables and seasonings; cooked in special pan which comes with small golf ball size holes.
– Finely chop, the onions, green chillies, corinader leaves and curry leaves.
– Heat oil in a pan, add mustard seeds and allow spluttering.
– Add Bengal Gram / Channa dal and allow to change colour.
– Add the onions, cabbage, green chillies and curry leaves and stir fry for 2-3 minutes on medium heat.
– Mix this to the Dosa batter along with coriander leaves.
– Heat a non-stick Paniyaram mould on low flame and grease it slightly with oil.
– Pour the batter into the moulds.
– When the lower side is cooked, it starts to leave the sides. Turn it slowly and cook on the other side too.
– Once both the sides are golden brown remove the Paniyarams.
– Repeat with the remaining batter.
– Serve hot with Coconut Chutney.
– Only Onion can be used instead. Do increase the quantity. For the above recipe you will require the same amount of finely chopped onion.
– Other vegetables like carrot, capsicum, beans can be added instead of cabbage.
– You can also add Methi leaves or Dill leaves instead of the coriander leaves.