Kuli Paniyaram

• Heat 2tbsp of oil in a pan and temper it with 1tsp of mustard seeds, 1tsp of cumin seeds, 1 spring of chopped curry leaves, 3 chopped red chillies, a pinch of hing
• Toss in a handfull of thinly sliced onion (pearl onions taste better) and saute until translucent
• Now add the contents to the dosa batter and adjust salt
• In the kuli paniyaram pan (as seen in the pic) grease the cups and heat it for few mins like you heat the dosa tava
• The vessel is ready when a few drops of water when sprinkled sizzle and disappear
• Now fill each cup with 1/2 tsp of oil and pour the batter in a spoon to fill the cup half way
• Do not over pour as the paniyarams need room to expand and puff up
• Cover the vessel with a tight lid and cook on medium flame for 2 to 4 mins
• When the top of the paniyaram appears half cooked, with a spoon or a steel rod, flip the paniyarams upside down one by one
• The underside of the paniyaram should be golden brown by now
• Remove the lid and cook for couple more mins
• Paniyarams are ready to serve.
• Serve hot with chutney and sambar