Carrot Paniyaram

2 Cups normal idli batter

Oil – 2 Tsp

Grated Carrot – ½ Cup (Grated 2 medium)

• If the batter is very thick, add little amount of water to dilute into idli batter consistency and check for the salt.
• Meanwhile heat the paniyaram pan on low-medium flame.
• Add little oil to the each well.
• Pour the batter to ¾^th level of the well and cover it with lid on low flame.
• Finally add grated carrot. 
• After 1-1½ minute check the edges of the paniyaram, it will be in golden color and flip it using skewer.
• Cook it for other one minute then take it out.
• Continue the process, till the batter remains or refrigerate the batter for further use.
• Serve it hot with Coconut chutney or Onion chutney or Mint chutney.