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

Iron Paniyaram pan