Cheesy Veg Paniyaram
One of the most common idli batter recipes — easy to cook, doesn't take too much prep time, and tickles both young and old taste buds while staying nutritious for all age groups. Use freshly made or leftover idli batter for this one.
Ingredients
- Oil for frying
- Cheese cubes, grated (to taste)
- Cumin seeds – 1 tbsp
- Peppercorns – 1 tbsp
- Mustard Seeds – 1 tsp
- Urad Dal – 2 tsp
- Oil – 1 tsp
- Curry leaves – 1/2 cup
- Idli Batter – 2 cups
- Onion – 1 whole (2 if small)
- Green Chillies – 2 (4 if small)
- Carrots – 2 (1 if big)
- Green Peas – 1/4 cup
- Salt to taste
Method
- 1
You'll need an appe pan to make several paniyaram at once.
- 2
Grind the peppercorns, cumin seeds, and curry leaves into a paste. Add this paste to the dosa batter and mix well.
- 3
Heat some oil in a pan and add the mustard seeds. Once they crackle, add the urad dal and sauté.
- 4
Once golden, add chopped onion and green chilies. Sauté till the onions turn translucent.
- 5
Add the green peas and carrots along with salt. Cook until the carrots are soft.
- 6
Pour the mixture into the idli batter along with grated cheese and mix well.
- 7
Heat the appe pan and add a tsp of oil to each mould. Cook on low-medium flame. Fill each mould with batter, cover, and cook one side for 4-5 minutes, then flip to cook evenly.
- 8
Use a paper towel to soak away excess oil.
