Drumstick Leaves / Muringayila Paniyaram

Ingredients:

2 cups idli batter

1 cup drumstick leaves / muringayila, cleaned

1 small onion, finely chopped

1/2 inch ginger, finely chopped

2 green chillies, finely chopped

1 sprig curry leaves, chopped

a pinch of asafoetida

1 tsp mustard seeds

1/2 tsp urad dal

salt to taste

oil, as required

Preparation:

1. Remove the drumstick leaves / muringayila from its stem, wash it and keep it aside to drain.
2. Heat 1 tbsp oil in a pan and splutter mustard seeds and add urad dal.
3. Add finely chopped onion, ginger, green chillies, curry leaves and salt and saute for 2 minutes.
4. Add drumstick leaves and asafoetida and mix well for a minute.
5. Remove it from the flame and 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 covered for 3-4 minutes on low- medium flame till the top of paniyaram dries up and bottom turn golden brown.
8. Then turn it using a skewer or spoon gently and cook uncovered for 2-3 minutes till the other side also turn golden brown.
9. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....