Homemade Paniyarams, Mumbai.
Just like the entirety of Delhi based food accounts fill your senses with a complete cross section of Chole Bhature on weekends, you'd not be wrong to assume that Mumbai is a wee city colonized by the mighty South Indian empire.
Just look through your feeds, if there isn't an idli, dosa or a plantain leaf this weekend, the people you follow have failed in their fiduciary duty.
Honestly though, this South Indian deluge isn't without reason. This is one cuisine which lends itself beautifully to a plethora of breakfast options, and an equally rich variety of full meal preparations. Add to it the benefit of being light on the stomach and the pockets, that South Indian click is Bonafide comfort food, apart from being a 'like' bait 😉
So when one can't make it for the customary trip to Matunga, it's always a good idea to recreate some of that at home. With some leftover Dosa batter, which is as permanent a fixture in our refrigerator as water, these delectable Paniyarams were ready in no time.
Crisped up exterior with a soft, yet well cooked interior, interspersed with some onions, carrots, tomatoes, curry leaves and whole peppercorns, each of these little roundels were absolute flavor bombs. The fresh coconut chutney from our South Indian maid - Susheela Tai, was the real deal.
There - my duty for the weekend is done. Over to the Matunga afficionados now.