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2 cups - Dosa or idli batter
3-4 - Onions, ginger and green chillies cut into small pieces
Pepper in small quantity
Salt to taste.
How to Make Paniyarams
Fry onions, ginger and green chillies finely cut into small pieces in a small quantity of coconut oil to get good flavour.
Add a little pepper and salt. Add coriander leaves. After frying for a few minutes, mix these with the batter (dough).
Place the paniyaaram vessel (also called paniyaaram stone) on the stove. Pour small amounts of cooking oil into the semi-circular holes.
After the oil gets hot, using a large spoon, pour the dough mixture into the holes in such a way and in such quantities that the batter does not overflow.
The dough begins to get fried in the oil. Keep adding little drops of oil for the entire mixture to get deep fry.
After a while, using a butter knife, turn around the paniyaarams in the holes so that the uncooked portions also get fried.
In a few minutes, hot paniyarms will be ready. A very handy dish for Sundays and holidays.
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