Ingredients:

2 cups  idli batter
1 cup spinach / palak, chopped
1 small onion, finely chopped
1/2 inch ginger, finely chopped
2 green chillies, finely chopped
1 sprig curry leaves, chopped
1 tsp mustard seeds
salt to taste
oil

Preparation:

1. In a blender, add the chopped spinach and grind well to a fine paste adding little water.
2. In a mixing bowl, take idli batter and add spinach puree and salt and mix well. Keep it aside.
3. Heat 2 tsp oil in a pan and add splutter mustard seeds.
4. Add finely chopped onion, ginger, green chillies and curry leaves and saute for 2 minutes.
5. Add this to the idli batter and mix well.
6. Heat a paniyaram pan and add few drops of oil in each hole.
7. Pour a spoonful of batter in each hole and cook for 3-4 minutes on low- medium flame.
8. Then turn it using a skewer or spoon gently and cook on the other side for another 2-3 minutes.
9. When both sides are cooked and turns golden, remove paniyarams from pan and serve hot with chutney….

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