Purple cabbage paniyaram


Purple cabbage paniyaram


Cuisine Style:South india | Cooking Time: 8 minutes | To Serve: 2 | Type: Breakfast, dinner Take with: Coconut chutney, green chutney

Ingredients

  • Paniyaram batter – 1 cup
  • Purple cabbage – ¼ cup [finely chopped]
  • Green chilli – 1 [finely chopped]
  • Carrot – ¼ cup [finely chopped or grated]
  • Onion – 1 [finely chopped]
  • Curry leaves – 2 springs [finely chopped]
  • Mint leaves – 2 springs [finely chopped]
  • Coriander leaves – 2 springs [finely chopped]
  • Bengal gram – ½ tbsp
  • Mustard seeds – 1 tbsp
  • Urad dal – ½ tbsp
  • Salt to taste
  • Oil – 3 tbsp

Preparation

  • Heat oil in a pan, add mustard seeds & let it splutter. Then add Bengal gram, urad dal, onion sauté. Then add curry leaves, carrot, green chilli, red cabbage sauté gently[1 min] then cut off heat & add mint leaves mix well.
  • Take paniyaram batter in a bowl, all the sautéed ingredients, coriander leaves & mix well.
  • Heat paniyaram tawa (Iron casting tastes better than other material) & grease with oil then pour batter. Cover lid and cook for 2 min.
  • Flip over and pour 1 tbsp of oil around the paniyaram then again cook for 2 min.
  • Cut off heat. Then transfer to serving plate. Serve hot with coconut chutney or sambar.

Red cabbage carrot kuzhi paniyaram

Red cabbage carrot kuzhi paniyaram

Iron Paniyaram panIron Paniyaram pan


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