PANIYARAM WITH PEANUT 'S CHUTNEY

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PANIYARAM WITH PEANUT 'S CHUTNEY

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • Roasted peanuts - 1/2 Cup (for chutney)


  • Garlic - 6 cloves


  • Green chillies - 3 no


  • Onion - 1 small chopped


  • Fresh curd - 1/4 Cup


  • Curry leaves - 2 stems


  • Mustard seeds - 1/2 Tsp


  • Sugar - 1 Tsp


  • Salt -1 pinch to taste


  • Vegetable oil - 1 Tbsp


  • Water - 1/4 Cup


  • Idly batter - 3 Cup (for Paniyaram)


  • Carrot - 1/4 Cup finely chopped


  • Green peas - 1/4 Cup fresh / frozen


  • Green chillies - 3-4 finely chopped


  • Coriander leaves - 1 Tbsp finely chopped


  • Curry leaves - 1 stem


  • Mustard seeds - 1 Tsp


  • Vegetable oil - 4 Tbsp


  • Salt - 1 Tsp / to taste

Directions

  • Take a large bowl,Put idly mixture, chopped vegetables as carrot, green peas, coriander leaves, green chillies, sugar and salt n mix very well
  • Heat 1 tbsp oil in a tadka pan,Crack mustard seeds and curry leaves in it for 30 seconds
  • Cool it down then add in mixture and stir properly so that all flavours mix together, Add little water if mixture is too much thick
  • Heat appaam pan on high flame then reduce heat
  • Put one - one tbsp mixture in each hole
  • After 15 seconds add very little oil in each hole and cook till mixture start leaving sides
  • Now with help of thin wooden stafulla turn it very carefully, Cook another one minute
  • Take out every piece in a plate, Repeat this process till mixture lasts
  • Serve hot with peanut dip or any other dip as per your preference
  • Usually people like to have with sambhar and gram daal n coconut dip
  • PEANUT DIP- Heat oil in a small pan or kadhai, Crack mustard seeds for few seconds or till starts popped up
  • Now add curry leaves, green chillies, garlic cloves and sliced onion
  • Fry till onion starts change the colour, Switch off gas stove, Cool it down
  • Take out all ingredients as green chillies, garlic cloves, onion, 50% of curry leaves and mustard seeds in a chatney jar
  • Add roasted peanuts and 1/4 cup water n grind for one minute
  • Now add 1/4 cup curd, salt and sugar n make very fine paste
  • Take out dip in a bowl, You can add little more water if you like little thin consistency chatney/ dip
  • Add rest of temper mixture in it, Mix very well
  • Serve it with hot paniyaram