Mixed Paniyaram with Thengai Chutney

Instructions

1. 1

   Prepare the Batter Base

   • In a large mixing bowl, combine the idli batter with the finely chopped onion, grated carrot, green chilies, grated ginger, and chopped coriander leaves.
   • Gently fold the vegetables into the batter until just combined. Do not overmix.
2. 2

   Create the Aromatic Tempering (Tadka)

   • Heat 1 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 45-60 seconds, stirring continuously until they turn a light golden brown.
   • Add the curry leaves and hing. Sauté for another 10-15 seconds until the leaves are crisp.
3. 3

   Combine and Rest the Batter

   • Carefully pour the hot tempering mixture over the batter.
   • Add salt to taste, keeping in mind if your batter is already salted.
   • Mix everything well to incorporate the tempering evenly. Let the batter rest for 5-10 minutes for the flavors to meld.
4. 4

   Cook the Paniyaram

   • Place a paniyaram pan (appe pan) on the stove over medium heat. Add a few drops of the remaining sesame oil into each mold.
   • Once the pan is hot (a drop of batter should sizzle), reduce the heat to low-medium. Pour the prepared batter into each mold, filling it up to about 3/4 full to allow space for it to rise.
   • Cover the pan with a lid and cook for 2-4 minutes. The top should look set and the edges will start to turn golden brown.
5. 5

   Flip and Finish Cooking

   • Uncover the pan. Using a wooden skewer or a special paniyaram turning stick, gently flip each paniyaram over.
   • Drizzle a few more drops of oil around each one if needed for extra crispiness.
   • Cook uncovered for another 2-3 minutes until the other side is also golden brown and crisp.
   • Remove the cooked paniyaram from the pan and repeat the process with the remaining batter.
6. 6

   Serve

   • Serve the Mixed Paniyaram hot, straight from the pan, with coconut chutney, tomato chutney, or sambar.