Ingredients: cup Idli Dosa Batter, - 12 Onions - finely chopped (sambar onions), Coriander (Dhania) Leaves - small bunch, cup Paneer (Homemade Cottage Cheese) - grated, Onion - finely chopped, Tomato - finely chopped, inch Ginger - grated, teaspoon Cumin seeds (Jeera), Green Chillies - finely chopped, teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), tablespoon Sunflower Oil, - to taste, Vegetarian diet
Instructions: To begin making the Paneer Stuffed Kuzhi Paniyaram, first prepare the idli dosa batter. Click here to see how to prepare idli dosa batter.To prepare the paneer filling heat oil in a pan over medium heat. Add cumin seeds and wait till they crackle. Next add the chopped onions and green chilies. Saute till onions turn soft and light pink in color.Add the grated ginger along with chopped tomato and cook until they turn soft. Now add the spice powders, red chili powder, turmeric powder, salt and stir to combine.Finally add the grated paneer and stir to combine. Check the salt and spice levels and adjust to suit your taste. Transfer paneer filling to a bowl and set aside to cool down. To the Idli Dosa batter add finely chopped onions, coriander leaves and combine well. Check the salt in the dosa batter and adjust to suit your taste.Heat the paniyaram pan over medium heat. Put a few drops of oil in each cavity of the pan, so that the batter does not stick to the pan. Pour a spoonful of the batter into each cavity until they are half filled.Add a teaspoon of paneer filling over the layer of idli dosa batter. Cover the paneer layer with another layer of idli dosa batter. Cover the pan let the paniyaram cook on medium heat, for about 7 to 10 minutes.You will notice the top is steamed. When the top looks cooked, turn the paniyaram with help of a small spoon. Allow it to cook uncovered for another couple of minutes until both sides are crisp.Remove from the heat and follow the same procedure with the rest of batter. The paneer stuffed paniyarams are now ready to be served.Serve Paneer Stuffed Kuzhi Paniyaram with Coconut Chutney or Tomato Chutney for breakfast, as a tea time snack or even for a weeknight dinner.