KOTHAMALLI PANIYARAM / CORIANDER LEAVES PANIYARAM

Coriander commonly known as dhania in our country and Cilantro in the America and some parts of Europe. It is a herb that extensively used around the world as a condiment, garnish or a decoration on culinary dishes. I just love the flavour of coriander leaves and in my cooking in all the curries I garnish with the chopped leaves. Two weeks back I got three to four bunches of coriander leaves and made coriander rice and after two days I made this paniyaram. It came out very well and my kids just loved the flavour of it and it was very tasty. Thought of posting the same and so made again today for a breakfast and ofcourse I clicked without forget :-) It's use in the treatment of skin inflammation, high cholesterol levels, mouth ulcer, anemia, indigestion, menstural disorders and blood sugar disorders. Use coriander leaves on your daily food and it is very very healthy.

INGREDIENTS:

Idly batter or Dosa batter - 2 cups
Coriander leaves - 1 bunch
Green chilli - 2
Ginger - 1 inch
Onion - 1 finely chopped
Salt - to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Asafoetida / Hing - a pinch

HOW TO MAKE:

Wash coriander leaves. In a mixie / blender grind coriander leaves, ginger and green chillies and make a fine paste of it by adding little water. Heat oil in a kadai / pan splutter mustard seeds add urad dhal and asafoetida. Add chopped onion and fry until it turn into transparent. Turn off the stove.

Take idly batter in a bowl and add onion mixture and grounded coriander paste. Add little salt if needed. Mix well and the consistency should be like neither thick nor watery.

Heat paniyaram / pan cake pan and sprinkle oil in each mould. Pour little mixed batter in each mould and sprinkle oil. Wait until the paniyaram get cooked one side and flip it to the next side by using the spoon. Let it get cook the other side too, once it cooked use spoon and transfer too the serving bowl.