I hardly ever make idlis not because I don't like them, but because making them seems to be such a hassle. I always forget to soak dal and even when I do, the batter refuses to ferment in our very cold, chilly house in winter. No matter what I do (leave the oven door open, keep the batter in a warm oven etc etc), it takes almost forever to ferment. That demotivates me from making idlis.
Priya added sauteed the onions and then added it to the batter, but I was lazy and I added them raw. Also this is a great dish to sneak in some veggies, like grated carrot, finely chopped green beans, green peas etc will add color and yumminess.
Ragi Flour - ¼cup
Onion - 1 small, finely chopped
Green chilies - 1~2, finely chopped
Curry leaves - 6, finely chopped
Cilantro - 2tbsp, finely chopped
Cumin seeds - 1tsp
Salt - to taste
Method:
- In a mixing bowl, combine idli batter with ragi flour, onions, green chilies, cilantro, curry leaves, umin seeds and salt. Mix until well combined.
- Heat the paniyaram pan on medium heat. Add a few drops of oil into each hole and pour 1~2tbsp batter and cook for 2~3 minutes r until lightly browned. Carefully flip each paniyaram and cook for 1~2 minutes until cooked through and golden.
- Serve hot with any chutney of choice.