Stuffed Paniyaram in Rasam

We dip dosa, idli, medu vada in sambhar or even in Rasam. So why not masala dosa stuff paniyaram in Rasam? Let me know if I am wrong but the idea sounds delicious and let me tell you its taste even better with a side of coconut chutney. I am from the Western part of India but somehow I love South Indian food so much, people say I look alike South Indian too. Well, I take it as compliments. So in food also I always prefer south vs. north Indian food. When I was thinking about what to make I thought why not combine both dishes in one and it was perfect. I am still learning how to make perfect paniyaram so please bear with my pictures.  I got too stuffed paniyaram idea from Julie. so thank you so much for that Julie. Let's start cooking.

Ingredients for Stuffed Paniyaram :

2 cups leftover Dosa batter
2 big boiled and mashed potatoes
1 big onion chopped
2 tsp oil
1 tsp jeera (cumin seeds)
1 tbsp sambhar powder
salt to taste
coriander leaves for garnish
1 tsp turmeric powder
(you can add frozen peas too, I don't like it so I didn't add it)
few curry leaves

Method:

Heat a pan, add oil in it.
Add jeera and curry leaves.
When Jeera changes the color, add onion in it with salt and turmeric powder.
Cover and cook for five minutes.
Add mashed potatoes and mix them very well.
Add sambhar masala in it and cook for 4-5 minutes.
When done add coriander leaves and lime juice if you prefer.
When it becomes cold make small balls of stuffing, smaller than your paniyaram size.

Heat Paniyaram pan, add little oil in it and add one tsp of batter in each and add small balls of stuffing in it and cover with one tsp of batter again.
cook till it bubbles and leaves the side and turn over and cook on the other side.
Repeat till you done with all the stuffing.

Ingredients for Rasam:

2 tbsp tuver dal
2 chopped tamato
1 tsp tamarind water
2 tsp rasam powder
pinch of hing
pinch of haldi powder
salt to taste

For tempering :
1 tsp mustard seeds
1 tsp oil
few curry leaves and dry red chili
for garnish coriander leaves chopped

Method:

Combine the toovar dal with 1 cup of water and pressure cook for 2 to 3 whistles or until the dal is cooked.

Add the tomato and tamarind water to the cooked dal and simmer for 2 to 3 minutes.

Add the rasam powder, asafoetida, turmeric powder and salt with 3 cups of water and simmer for 8 to 10 minutes.

For the tempering, heat the oil in a pan and add the mustard seeds and curry leaves and red chili. When the seeds crackle, add the tempering to the prepared rasam and simmer for another 4 to 5 minutes.

Garnished with the coriander.

To serve :

Take a bowl, add two big ladle of rasam, add 3-4 paniyaram in it and serve it hot with coconut chutney on the side.

BTW this is my first time making Rasam.

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