Kara (Spicy) Paniyaram

Ingredients:

Idli batter	1 cup
Semolina	½ cup
Rice flour	½ cup
Maida	2 tbsp
Fresh grated coconut	3 tbsp
Cooking soda	2 pinch

Ingredients for tempering:

Onion	1 medium
Green Chillies	2
Curry leaves	5 – 6
Mustard	little
Oil	1 tbsp

Method:

1. In a bowl mix Idli batter, Semolina, Rice flour, Maida, grated coconut and salt (cooking soda should be added just before making Paniyaram). Beat well till all combined together. Batter should be thick. If needed adjust with water. Soak for 30 min to 1 hr.
2. Now to temper the batter, chop onion and green chillies into fine pieces. Chop curry leaves into half. Heat a kadai with one tbsp of oil. Add mustard and allow to splutter. Add chopped onion, green chillies and curry leaves. Lower the flame and saute till onion becomes light pink and translucent. Immediately add to the batter. Mix well and add cooking soda. Again mix well and keep aside.
3. Heat a Paniyaram pan. Pour 1/2 tbsp of oil in each hole. Once it becomes hot, lower the flame. Pour a small ladle of batter into each hole. Wait till sides turn into light brown. Now flip to other side ( use two long handled teaspoon to flip easily). When all the sides cooked and turns into light golden brown and crisp, remove and place over tissue (absorbant) paper. Repeat with remaining batter.
4. Paniyaram can be made in small kadai also. Heat a kadai with 1 tbsp of oil. Once it becomes hot, lower the flame and pour a small ladle of batter. Cover with a lid for 3-4 seconds. Open and flip to other side. Once cooked well and turns into light golden brown and crisp, remove and serve.

Kara (spicy) Paniyaram is ready. Serve with any chutney (See: Tomato chutney, Onion tomato chutney, Onion chutney) as breakfast or as evening snack.