This entry was posted on Wednesday, September 26th, 2007 at 5:44 pm and is filed under Appetizer, Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
Mixed vegetable Paniyaram
Ingredients
½ cup Finely chopped onions
¼ cup carrot, finely grated
¼ cup finely cut cabbage
¼ cup beans, finely cut
¼ cup green peas
2 tbsp curry leaves
2 tbsp coriander leaf
oil
salt
Method
Heat the wok and add oil and fry mustard & curry leaves.
Add all the vegetable and stir well. Add salt and pour into the idli batter and stir.
Preheat the paniyaram pan and add oil to the cavities.
After the oil has heated up, pour in the batter.
Slow cook , with a lid covered for even cooking.
Turn both sides , unit golden brown.
Chef’s Choice
Serve paniyaram with coconut chutney.