Sigappu Aval Paniyaram

                                     
Type - South Indian
Preparation Time - 10 mins
Cooking Time - 10 Mins
Serves - 25 to 30 Pieces
Served with - Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Red Aval (Sigappu Aval) - 1 cup
Idli / Dosa Batter - 3 cups
Oil - as Required

For Frying:
Oil – 1 spoon
Mustard Seeds (Kaduku) – 1 Spoon
Kadalai Paruppu – 1 Spoon
Curry Leaves - 15 leaves
Onion – 2
Green Chilli – 2
Coriander leaves - As Required
Salt - As required

Method:
First, In a bowl, Add red aval with hot water and leave for 2 mins.
After 2 mins, Strain the water, Move to blender and grind as mixture.
Now, Add the Idli / Dosa Batter and mix well.
Heat oil in a pan, add in mustard, Curry leaves and Kadalai Paruppu.
Add the onions, green chillies, salt and fry for 2 mins.
Add this to batter and Mix well.
Heat the paniyaram pan and grease with Oil.
Pour mixed batter into the pan and cook on low flame till it gets cooked on one side.
Take a fork spoon and flip over another side until it cooked nicely.
Flip both side and ensure it is cooked nicely.
Serve and Enjoy with Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

First, In a bowl, Add red aval with hot water and leave for 2 mins.

After 2 mins, Strain the water, Move to blender and grind as mixture.

Now, Add the Idli / Dosa Batter and mix well.

Heat oil in a pan, add in mustard, Curry leaves and Kadalai Paruppu.

Add the onions, green chillies, salt and fry for 2 mins.

Add this to batter and Mix well.

Heat the paniyaram pan and grease with Oil.

Pour mixed batter into the pan and cook on low flame till it gets cooked on one side.

Take a fork spoon and flip over another side until it cooked nicely.

 Flip both side and ensure it is cooked nicely.

Serve and Enjoy with Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Tags:
#SigappuAvalPaniyaram
#AvalPaniyaram
#PaniyaramRecipes
#SouthIndianSpecial
#SaranKitchenHut
#FreshRecipes
#TamilnaduRecipes