Onion Tomato Paniyaram

Recipe by
Total Time:
12-24 hours
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

How to Make Onion Tomato Paniyaram

  • Soak the rice in enough water.
  • Add the methi seeds to the urad dal and soak separately in enough water overnight.
  • The next day, change the water and grind the rice using a grinder for about 12-15 mins, adding water bit by bit to make a thick paste.
  • Grind the urad dal and methi seeds for about 20 minutes to achieve very soft consistency. Slowly add water in small quantities as you grind.
  • In a big vessel, combine the rice and urad dal batter, and add salt and a pinch of hing. Mix well with your hands. Cover with a lid.
  • Place the mixture to rest in a microwave for 10-12 hours or overnight.
  • The next morning, the batter would have risen about 2 inches with tiny bubbles.
  • Take out the portion you wish to prepare the paniyarams with and keep the rest undisturbed in another vessel.
  • For the mixture: Add the chopped onion, tomato and green chilli, curry leaves and cumin seeds to the batter. Mix well and pour the batter in the paniyaram dish for cooking.
  • Enjoy with coconut chutney, mint chutney or tomato ketchup.
  • Recipe courtesy: Mad Cooking Fusions