Spicy Kuzhi Paniyaram

I had a fascination on kuzhi paniyaram for a long time. I used to love their shape and texture and became a fan of the spicy version which we get in a place called Royal Indian Cuisine here in Atlanta. Its served as part of their regular buffet. So when I had Idli/Dosa batter leftover (a shortcut) after the weekend my first thought was to make spicy paniyaram. You need the Paniyaram kal (or Ebleskiver pan) to make it. So went to my friend's place borrowed it to make the awesome snack.

Ingredients:

1. Idli Batter - 2 to 2 1/2 cups
2. Medium sized onion - 1
3. Green chilly - 2 (1 or 2 more if you need more spice)
4. Mustard seeds - 1 tsp
5. Urad Dhal - 1 tsp
6. Medium carrot - 1
7. Oil as needed.
8. Salt to taste.

Tools Required: 

1. Paniyaram Kal / Ebleskiver pan
2. Skewers - 2

Method:

1. Finely chop the onions and green chillies. Shred the carrot.
2. In a saute pan pour 1 tbsp of oil. Keep the flame in medium. Wait for it to heat up.
3. Add mustard seeds and once they start to splatter, add urad dhal and roast it.
4. Then add the chopped onions and chillies and sauté for few minutes until the onions get cooked. Add salt to taste.
5. Take the batter. Add the carrot and the onion mixture and mix well. Add water to liquify the batter a bit if it is too thick. Add salt to taste.
6. Keep the paniyaram kal in medium flame. Pour 2 tsp of oil into each pit.
7. Once the oil is heated up, take a spoon and pour the batter to about 3/4th of the pit.
8. After a few seconds the batter starts to rise and paniyaram becomes easy to turn. 
9. Turn the paniyaram using the skewers.
10. Repeat this process until the paniyaram batter is boiled and it turns holder brown.
11. Once done prick into the paniyaram with the skewer and take it out. Allow it to strain the remaining oil in a tissue.
12. Serve hot with tomato/coconut/coriander chutney and enjoy.