Masala Dosa Paniyaram | Potato Bonda in a new way :)

The name of the dish sounds funny rt ? Dosa and paniyaram...how is both possible in a single dish ? This is not any complicated dish guys, masala dosa is in the form of paniyaram. To make it more clear, the potato masala is dipped in idli/dosa batter and cooked in paniyaram/aebleskiver pan...now this sounds fine and simple rt ? :) These bite sized dosa balls / bonda might be a kid pleaser and they will definitely find it interesting and new. I always add carrots while making masala for masala dosa, so I have used it here as well. These are extremely healthy as they are not deep fried and cooked in few drops of oil. This is a great way of utilizing the left over batter or the masala.

I am back to my lil space after a short break. I would like to thank my dear friends Sangeetha (Spicy Treats), Kaveri (Palakkad Chamayal) , also my hubby and a few of my other friends who inspired me to come back to this blog :). So I hope to peek into this space whenever I find time !! I was really happy when Sangeetha, Julie and Roshni tried my Eggless Mango cake. Thanx a lot guys for trying, posting it in a new version and also stopping by and giving me a feedback and I am glad that you liked it.  Now let's move on to the recipe...

You need...

1 cup Idli/Dosa batter

For Potato masala :

3 medium size Potatoes cubed

2 small Carrots cubed

1 Onion diced

1" pc Ginger finely chopped

2-3 Green chillies chopped

1/4 tsp Turmeric powder

1/2 tsp Mustard seeds

3-4 Curry leaves chopped

1 tsp Oil

Salt

To prepare...

Cook potatoes, onion and carrots with turmeric powder in a pressure cooker with adequate water. Heat oil in a pan. Splutter mustard seeds. Add curry leaves, ginger and green chillies. Saute for a minute.  Now add the cooked potatoes-onion-carrots, then salt and combine everything well. Mash the whole mixture, mix well and keep this aside to cool. Once cooled, make small size balls out of it.

Add required salt to the batter. Heat the paniyaram pan. Add few drops of oil in each hole. Dip each potato ball into the dosa batter and place in each hole. Cover with a lid and wait for a minute or two. When the bottom gets light brown, slowly flip it over. Cook until other side gets brown.

Serve hot with any chutney or sambar or enjoy them plain !

Notes:

* You can add urad dal if you wish while tempering. 

* You can skip carrots which is perfectly fine.

* I have cooked onions along with potato. You can chop them fine and saute until transparent after tempering. 

* The batter shouldn't be very watery or too thick, should be enough to make a coating.