Sweet corn paniyaram | Paniyaram with corn and carrots

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 carrots