A quick snack that is also a perfect breakfast made from left over idli/dosa batter!
Idli/Dosa batter – 3 cups
Onion – 1, finely chopped
Green chilies-2, finely chopped
Ginger – 1/2″ piece, finely minced
Carrot – 2, finely grated
Grated coconut – 2 tbsp
Turmeric powder- 1/4 tsp
Mustard seeds- 1/4 tsp
Coriander leaves – A small bunch, finely chopped
Salt – To taste
Oil – As needed
Method: Heat oil in a pan. Splutter mustard seeds. Add the chopped onion, green chilies, and ginger. Saute until the onions turn translucent. Add the grated carrot, turmeric powder, and salt. Cover and cook until the carrots are soft. Add the grated coconut and chopped coriander leaves. Saute for a few seconds and remove from flame. Once the mixture is cooked, add it to the dosa batter and mix well. Heat a paniyaram pan and pour 1 tbsp of oil in each hole. Once it is hot, pour a spoonful of the batter in each hole. Once the base turns golden in color, gently flip it over to the other side using a spoon and cook evenly until golden. Serve hot with coriander chutney.