Paniyaram (using leftover idli batter) Recipe

Cooking Directions

• STEP 1.Heat a paniyaram pan and add a few drops of oil in each cavity.
• STEP 2.Pour the leftover idli batter into the cavities, filling them up to 3/4th.
• STEP 3.Add a spoonful of chopped onions, green chilies, and curry leaves on top of each cavity.
• STEP 4.Cover the pan and cook on medium heat for 2-3 minutes or until the bottom turns golden brown.
• STEP 5.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• STEP 6.Remove from the pan and serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure the paniyaram pan is well-greased before pouring the batter to prevent sticking.
• You can add grated carrots, chopped capsicum, or any other vegetables of your choice to the batter for variation.
• For a healthier version, use a non-stick paniyaram pan and minimal oil.
• Leftover idli batter can be stored in the refrigerator for up to 2-3 days.

Storage and Serving

• Paniyarams are best served hot and fresh.
• If you have leftovers, you can reheat them in a microwave or on a stovetop pan.
• Serve paniyarams with coconut chutney, tomato chutney, or sambar for a delicious meal or snack.