Kuzi Paniyaram

Methods

• Chop the mushrooms and capsicum finely and keep aside. Take idli batter in a deep bowl.
• For tempering, heat 1 tbsp oil in a non-stick pan, add mustard seeds and when they splutter, add split black gram and saute till golden. Add asafoetida and curry leaves and saute for ½ minute.
• Take idli batter in a deep bowl, add the tempering to the idli batter and mix well. Add salt and mix well
• Grease each dent in the paniyaram kadai.
• Heat the remaining oil in another non-stick pan, add mushrooms and capsicum and saute for 1 minute or till they soften. Add salt, turmeric powder, red chilii powder, black pepper powder and coriander leaves and cook on low heat for 1 minute. Transfer into a bowl and keep aside.
• Fill each dent upto ¼ with the batter. Keep a little of the vegetable mixture over the batter and cover with the batter till the dents are almost full.
• Cover the kadai with a lid and cook on low heat for 2-3 minutes or till the edges beginning to change colour. Turn them over carefully and cook till the other side is similarly done. Make more paniyarams similarly.
• Transfer them onto a serving plate and serve hot with either coconut chutney or tomato chutney. Or you can have them as they are since they are already stuffed with a spicy mixture.