No need to get panic hearing the name. its an easy recipe. Prepare it with left over idli batter. Easy snack from south India.
Add Oil to a kadai and temper the mustard seeds, add chopped onion, green chilly and curry leaves, hing and turmeric powder.
you can add grated coconut or carrot too. purely optional.
Add the seasoned mixture to the batter and mix well. Heat the appakarai, drizzle 1/2 tsp of gingelly oil in each mould. pour batter in each mould (3/4 th of the mould) cook it for a minute covering with a lid. Gently flip each paniyaram with a fork to cook on the other side too. thus both sides are cooked with brown spots. Eat hot with coconut chutney.
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