Paniyaram

Paniyaram is made of rice-lentil batter or idli batter using the mold. One of the famous traditional South-Indian breakfast item, with sweet and spicy version.

I made the Spicy one by adding onion, mustard seeds, cumin seeds, ginger, chilies and curry leaves. Below pic is the traditional utensil, which is used to prepare Paniyaram.

Ingredients:
Idli batter -  2 cups
Mustard seeds - 1tsp
Cumin Seeds- 1tsp
Onions chopped - 3 tbsp
Red or green chilies- 2 count
Ginger grated - 1 tsp
Salt - 1/4 tsp

Preparation:
Heat a tsp of oil in a pan; add mustard seeds, cumin seeds.
Add the chilies, onion and curry leaves. Fry till the onion turns golden brown. Let it cool.
Mix the fried onion mixture in to the Batter, add salt and mix well without adding water. Batter has to be in pancake mixture consistency.
Heat the Paniyaram utensil at low-medium heat, add a drop of butter or oil in each holes. Pour a spoon full of batter in to it, let it cook for 2 minutes.
Use chopstick or metal skewer to push one side of the Paniyaram, this will make the Paniyaram to turn upside down. Cook 1-2 mins or till its cooked.
Serve Warm with any type of Chutney.