Paniyaram

Uses the same pits for a bite-sized, tempered version of the batter.

Ingredients: 2 cups leftover dosa/idli batter, 1 onion (finely chopped), 1 tsp mustard seeds, 1 tsp urad dal, curry leaves, 1 green chilli, 1/2 tsp grated carrot (optional), oil, salt.

Method:

1. Temper mustard seeds, urad dal, curry leaves and chilli in a little oil; mix into the batter along with onion and carrot.
2. Heat the appam pan; add a few drops of oil into each pit.
3. Fill each pit two-thirds with batter.
4. Cover and cook on low-medium until the base turns golden; flip each piece gently with a skewer or spoon to cook the other side.
5. Serve with coconut chutney.