I usually use different rice, dal proportion for paniyaram batter (you find it here) but for this recipe, I did not use the paniyaram batter instead, I went with my regular idli/dosa batter. Check out the simple recipe below. Idli and Dosa are quintessential recipes in our household, and I always make sure I have idli/dosa batter in my fridge. I do pack idli for lunch, but I cannot pack it more than once in a week. :-) The same goes for dosa too. So I try to prepare different dishes with the idli and dosa batter. Kiddo loves kuzhi paniyaram a lot and likes to take it for lunch. But he prefers it with ketchup, not with chutney. :-) (Saves my time)
Mushroom Paniyaram
With his recent love affair with mushroom, I started adding mushrooms in all possible recipes. :-) That’s how this mushroom paniyaram saga began. All you have to do is prepare the masala, mix it with the idli/dosa batter and make the paniyarams in the appe pan. Mushroom, pepper powder and kalpasi/Dagad phool powder is a combo made in heaven. You can use the mushroom masala that goes in this paniyaram as a side for roti or rice. Also, you can use any of your favorite veggie instead of mushrooms. As I mentioned yesterday, I prefer the vegetables that cook faster and mushrooms are one among them.
Check out the other paniyaram recipes here at VVK: Without any further ado, here is the recipe.
Mushroom Paniyaram Recipe
Ingredients:
Idli/Dosa batter – 2 cups Brown Bella Mushrooms – 5 oz Chopped Onion – ½ cup Chopped Cilantro – 1 tbsp Curry leaves – 5 to 7 Oil – 2 tsps + required oil/ghee for preparing paniyarams Mustard seeds – 1 tsp Urad Dal – 1 tsp Channa Dal – 1 tsp Garam masala – ½ tsp Dagad phool powder – ½ tsp Salt – 1 tsp Pepper powder – ½ Tsp
Prep – Work:
Clean and chop the bella mushrooms finely. Chop the onion, cilantro and set aside. Make sure you the idli/dosa batter is at room temperature.
Preparing the Mushroom Masala:
Heat the kadai and add oil. Once the oil is hot, add the mustard seeds, urad dal, channa dal and curry leaves. As the mustard seeds, start to splutter, add the chopped onions and cook until translucent. Then add the chopped mushroom and all the spice powders (garam masala, pepper powder, dagad phool powder) and salt. Mix it well and cover and cook for two minutes. Do not add water, as mushroom oozes out water.
Then remove the lid and cook until all the water evaporates. Finally, add the chopped cilantro and mix well. Let this mix cool a bit.
Preparing the Paniyarams:
Add the prepared mushroom masala to the paniyaram batter and mix well. Heat the appe/paniyaram pan and add oil to each mold. Once it is hot, fill ¾ of the mold with the mushroom masala batter and let it cook for a minute. Using the paniyaram stick, flip the paniyarams and let it cook for 45 seconds to 1 minute. Then carefully remove it from appe pan. Similarly, prepare paniyarams with the remaining batter.
Serve hot with chutney or with ketchup. ;-)
Notes:
I did not add any red chili powder. If required and if your kid likes the spicy flavor, add a green chili or red chili powder as per your preference. Dagad Phool Powder adds a subtle flavor, but if you cannot source it, add more garam masala. Adjust the salt and spice as per your preference. This paniyaram takes a bit longer to cook when compared to the regular paniyaram. After flipping and after 45 secs, you can insert a toothpick to check if it’s cooked. I used brown bella mushrooms, but you can use white also. If you love mushrooms like me, then do try my baked stuffed mushrooms recipe.
Sending this recipe to BM#78. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM. Also posting this to Srivalli’s Kid’s Delight event, guest hosted by Priya Srinivasan, themed on Kids Lunch Box Recipes.
📖 Recipe
Enjoying Mushroom Paniyaram? You will love these, too:
Thalassery Veg Biryani | Malabar Biryani Bhatkal Biryani | Vegetarian Bhatkali Biryani Fenugreek Leaves Pulav | Instant Pot Methi Pulav Semiya Kichadi Onion Biryani
