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PANIYARAM WITH PEANUT 'S CHUTNEY

PANIYARAM WITH PEANUT 'S CHUTNEY

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

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

  • 01

    Take a large bowl,Put idly mixture, chopped vegetables as carrot, green peas, coriander leaves, green chillies, sugar and salt n mix very well

  • 02

    Heat 1 tbsp oil in a tadka pan,Crack mustard seeds and curry leaves in it for 30 seconds

  • 03

    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

  • 04

    Heat appaam pan on high flame then reduce heat

  • 05

    Put one - one tbsp mixture in each hole

  • 06

    After 15 seconds add very little oil in each hole and cook till mixture start leaving sides

  • 07

    Now with help of thin wooden stafulla turn it very carefully, Cook another one minute

  • 08

    Take out every piece in a plate, Repeat this process till mixture lasts

  • 09

    Serve hot with peanut dip or any other dip as per your preference

  • 10

    Usually people like to have with sambhar and gram daal n coconut dip

  • 11

    PEANUT DIP- Heat oil in a small pan or kadhai, Crack mustard seeds for few seconds or till starts popped up

  • 12

    Now add curry leaves, green chillies, garlic cloves and sliced onion

  • 13

    Fry till onion starts change the colour, Switch off gas stove, Cool it down

  • 14

    Take out all ingredients as green chillies, garlic cloves, onion, 50% of curry leaves and mustard seeds in a chatney jar

  • 15

    Add roasted peanuts and 1/4 cup water n grind for one minute

  • 16

    Now add 1/4 cup curd, salt and sugar n make very fine paste

  • 17

    Take out dip in a bowl, You can add little more water if you like little thin consistency chatney/ dip

  • 18

    Add rest of temper mixture in it, Mix very well

  • 19

    Serve it with hot paniyaram

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