My son loves dosas as his breakfast. I used to make dosa from scratch when he was young. In fact dosa is one of my comfort food too since my young age as I remember my mom soaking the rice and dal on a Friday night , grind it the next evening and then keep it covered for fermentation and finally we get hot and crispy dosa as our Sunday breakfast and it wa sa bliss.
Nowadays we get the readymade packaged batter in the supermarket and hence the labor is much less, nevertheless the enjoyment is still there in the next gen.
No, this is not a dosa recipe, however I am explaining all this just to highlight that after making dosas you get some leftover batter which may not be sufficient for the breakfast. Here comes my paniyaram pan handy, and I make Pepper paniyaram with the leftover batter mixed with whatever I have.
This time, I have half portion of red and yellow bell pepper sitting in my fridge and utilised it properly. I have also added the sikimese chilli paste that I have collected during my visit to gangtok and it resulted in the hot and spicy and crunchy paniyaram in no time.
Ingredients for Pepper paniyaram:
- Dosa batter – 1 cup, thinned with some water
- Red and yellow bell pepper – 1/2, chopped roughly
- Onion- 1/2 , chopped
- Sikkimese chilli paste – 2/3 tsp
- Oil – few drops
How to cook Pepper paniyaram:
Add the chilli paste with thinned dosa batter and mix thoroughly. Chop all the vegetables and mix with the batter. Keep aside for 10-15 minutes.
Put drops of oil in each of the blobs of paniyaram pan.
Once the oil is hot, pour the mixture in each cell and then cook over low heat.
When the lower side has started changing color, flip the paniyaram to cook the top side.
Remove from the pan and enjoy with your favourite sauce.