Sooji paniyaram

Name: Sooji paniyaram
Cuisine: Indian
Ingredients: 1 cup semolina; 1/2 cup curd; 1 medium onion finely chopped; 1 carrot grated; 1 capsicum finely chopped; 2 green chillies chopped; 1/2 tsp cumin seeds; 1/2 tsp Mustard seeds; 1/2 tsp red chilli powder; to taste Salt; 1 tsp oil; 1/4 tsp asafoetida; 1/2 cup water; 2 tsp oil

Uzma Syed @syed786

Allahabad

#givingbacktocommunity
#week3
This is very easy and healthy recipe as everyone enjoy it in breakfast or evening snacks.

Uzma Syed @syed786

Allahabad

#givingbacktocommunity
#week3
This is very easy and healthy recipe as everyone enjoy it in breakfast or evening snacks.

Saved

Ingredients

1 cupsemolina
1/2 cupcurd
1medium onion finely chopped
1carrot grated
1capsicum finely chopped
2green chillies chopped
1/2 tspcumin seeds
1/2 tspMustard seeds
1/2 tspred chilli powder
to tasteSalt
1 tspoil
1/4 tspasafoetida
1/2 cupwater
2 tspoil

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Steps

1

In a mixing bowl add semolina and curd mix well.cover and keep aside for 15 minutes.
2

Take a pan add 1 tsp oil heat it add asafoetida, cumin seeds and mustard seeds.ehen they splatter add chopped onion and green chillies.saute 2 minutes then add capsicum,carrot, red chilli powder and little salt mix well cook on high flame for a minute turn off the flame.
3

Now add the ready veggies mix onto semolina batter mix well.add chopped coriander leaves, add water to make pouring consistency batter.at last add salt and baking soda mix well.grease appe pan and pour one tsp batter in each mould.
4

Cover and cook on low to medium flame for 2 minutes then flip it cover and cook again for a minute.transfer in a plate.make all appe likewise. serve with green chutney.

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Cooksnaps

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Uzma Syed @syed786

on January 21, 2021 14:12

Allahabad

I love cooking.I am a teacher and life is too much busy and hettick but cooking is the only thing which doesn't make me tired or bored. I enjoy cooking and always try to learn new things. when I joined cookpad I got much energy and cookpad helps me to represent myself as a better homecook.