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Main Ingredients | Idli batter |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 2 cups ready-made idli batter
- ½ medium onion
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- ¼ teaspoon asafoetida
- 6-8 curry leaves
- 1 medium carrot, grated
- 1 medium beetroot, grated
- 1 teaspoon red chilli powder
- 2 tablespoons freshly chopped coriander leaves
- ½ tablespoon garlic-red chilli chutney
- 80 grams mozzarella cheese, cut into small cubes
- Coconut chutney to serve
Method
Heat oil in a non-stick pan. Finely chop the onion and set aside.
Add mustard seeds, urad dal, chana dal, hing and curry leaves. Let them splutter.
Add the chopped onion to the pan. Sauté well and cook till translucent. Add carrot and mix well.
Add beetroot and sauté well. Cook for 1-2 minutes.
Add red chilli powder, salt, and mix well. Cook for 1 minute and take it off the heat. Allow to cool slightly.
Add the batter to a bowl, add the prepared mixture, adjust salt, and mix until well combined.
Add chopped coriander and mix. Add garlic-red chilli chutney and mix well.
Heat a paniyaram pan, drizzle oil and grease each cavity using tissue paper.
Pour 1 tbsp batter into each cavity, place a few cheese cubes on it, and cover it with batter.
Reduce the heat, cover and cook till the base is cooked completely. Flip, cover and cook till the other side is cooked.
Serve hot with coconut chutney.