Tuesday, April 5, 2011

Paniaram/Savory pan cakes

Paniaram is a simple, healthy yet tasty dish. Here's the recipe for it. I used a non-stick paniram pan that I got from India. Apparently, such pans(known by different names!!) are also available in the US in stores such as Bed,Bath and Beyond, Walmart etc. You may want to check this out if you are in US.

Left over Idli or dosa batter
some finely chopped onions
a few green chillies/jalapenos, chopped
a few curry leaves, chopped
a few springs of corriander leaves/cilantro, chopped
mustard seeds, 1/2 a spoon
asafoetida, a pinch
buttermilk,as needed to thin the batter
Cooking oil/Butter

Add some salt to the batter if not added until this point. Throw in the cilantro leaves.
Next get the seasoning ready. In a small skillet, add 2-3 spoons of cooking oil. Add mustard seeds and wait for the seeds to splutter. Then add in the asaofoetida, green chillies and curry leaves. Wait for 15-20 seconds and add the onions. After 30 seconds switch of the stove.

Turn on the stove with the mould on it and add a few drops of oil(or as much as you want) into each depression of the mould. Mix in this seasoning to the batter as shown in the picture and pour it into the mould. Add buttermilk if you want a thinner consistency. This mould does not come with a lid, so it cooks open.
Allow it cook for 4-5 minutes. Flip it to the other side(take care while doing this) and allow it to cook for 2-3 minutes.

Paniaram is ready! Ideally had with spicy tomato chutney. But, I had it with chutney powder mixed in with clarified butter/ghee...ummmm , it was heavenly. enjoy as a break fast option or a snack. A good idea to pack for road trips too. Stays good for a couple of days without the refrigerator.