Paniyaram and Ulli Chammanthi

Idli batter   – 2 cups
Salt as needed
Ghee    – 1/2 tbsp
Mustard seeds – 1/4 tsp
Urad dal  – 1/4 tsp
Pearl onions, chopped – 2 tbsp
Ginger chopped        – 1/4 tsp
Carrot cut in to small pieces – 2 tbsp
Beans cut in to small pieces  – 1 tbsp
Coriander leaves chopped   – 1 tbsp

Heat oil in a pan. Splutter mustard seeds. Then add urad dal, chopped onions, carrot, beans and coriander leaves. Saute well. Add this to idli batter along with salt and mix well . Heat unniyappachatti. Add  one tablespoon of batter. Close the lid and fry in a low flame.

Onion chammanthi
Chopped onion – 1/4 cup
Oil        – 1 tbsp
Dry red chilli – 5 nos
Ginger     – a small piece
Tamarind  – a small gooseberry size
Curry leaves

Heat oil in a pan. Saute onion till it gives a light red colour. Grind sauteed onion, oil, dry red chilli, ginger, tamarind, and curry leaves. Serve.

12 thoughts on “Paniyaram and Ulli Chammanthi”

  1. The paniyaram is tempting but for me, its the onion dip. I am crazy over onion dips. Its simple divine, paired together. I don't make paniyaram because I don't have the pan ut the onion dips, its there and on the waiting list to be tried out. D

    Did you chance your blog layout? Glad you did because the comment box is working fine for me to leave comments.


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