Paniyaram with Coconut Chutney
I love South Indian food. This is a vegetarian and Jain recipe. It goes great with coconut chutney.
Ingredients
Coconut Chutney
- 1 cup fresh coconut roughly chopped
- 1 - 2 green chillies roughly chopped
- 2 - 3 mint leaves washed and chopped
- 1 inch ginger roughly chopped
- 1 tsp dalia (roasted chana dal)
- 1 tsp peanuts
- 1 tbsp yogurt dahi
- 1 tsp salt
- 1 tbsp oil for tempering
- 10 - 12 curry leaves for tempering
- 1 tsp urad dal for tempering
- 1 pinch asofetida for tempering
Paniyaram
- 1 container dosa/ uttapam batter store bought
- 1 tbsp oil
- 1 tbsp tomatoes diced
- 1 tbsp jalapeños diced
- 1 tbsp cilantro washed and chopped
Instructions
Coconut Chutney
- Take all ingredients mentioned above except the ones for tempering and blend in a food processor or Vitamix until smooth.
- For tempering, heat oil on a small pan and add in urad dal and asofetida. Once it turns brown, add in curry leaves.
- Pour tempering over chutney, stir and serve.
Paniyaram
- Combine dosa batter with toppings mentioned. Stir well and set aside.
- Heat an ebelskiver or appam pan on medium low heat. Drizzle oil in each mould.
- Take a spoonful of the mixed dosa batter and pour in each mould.
- Let is cook for 1 minute. Take a wooden stick or fork and gently flip over. Continue cooking for another minute until golden brown.
- Turn stove off and carefully remove each dumpling. Serve with coconut chutney.
Notes
You can use any veggies you have available. This recipe is Jain but you can add onions and garlic. I have an appam pan but you can use an Ebelskiver pan too.