Sweet corn paniyaram | Paniyaram with corn and carrots


Sweet corn paniyaram


Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 10 minutes | To Serve: 4 | Type: Breakfast, Dinner

Ingredients

  • Idli batter – 1 cup
  • Boiled sweet corn kernels – ½ cup
  • Carrot – 1 [finely chopped]
  • Green capsicum – 2 tbsp [finely chopped]
  • Onion – 1 [finely chopped]
  • Green chilli – 1 or 2 [finely chopped]
  • Curry leaves- 2 springs [finely chopped]
  • Coriander leaves -2 springs [finely chopped]
  • Mint leaves -2 springs [finely chopped]
  • Mustard seeds- 1 tbsp
  • Urad dal – 1 tbsp
  • Bengal gram – 1 tbsp
  • Oil – 2 tbsp
  • Salt to taste

Preparation

  • Heat oil in a pan add mustard seeds, let it splutter then add urad dal, Bengal gram fry.
  • Add onion, curry leaves, green chilli saute. Then add carrot, capsicum sauté then cut off heat.
  • Finally add boiled sweet corn kernels, coriander & mint leaves mix well.
  • In a bowl, add idli batter, sautéed ingredients & 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

Paniyaram with corn and carrotsPaniyaram with corn and carrots


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