Masala Paniyaram

by SujeeV
Delicious Chettinad breakfast
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Shallots(finely chopped, Kunjulli) - 1/2 cup
  • Green chilies(finely sliced into roundels) - 1 no
  • Curry leaves(roughly chopped) - 1 sprig
  • Grated Coconut - 2 tbsp
  • Mustard seeds - 1 tsp
  • Black gram(Urad dhal) - 2 tbsp
  • Coriander leaves(roughly chopped) -
  • Oil - 2 tbsp
Paniyara batter ingredients:
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
  • Shallots(finely chopped, Kunjulli) - 1/2 cup
  • Green chilies(finely sliced into roundels) - 1 no
  • Curry leaves(roughly chopped) - 1 sprig
  • Grated Coconut - 2 tbsp
  • Mustard seeds - 1 tsp
  • Black gram(Urad dhal) - 2 tbsp
  • Coriander leaves(roughly chopped) -
  • Oil - 2 tbsp
Paniyara batter ingredients:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak paniyara batter ingredients for about 3 hours and grind to a smooth batter. Add just a little salt, about 2 tsp and mix thoroughly and ferment overnight.
  2. Heat 1 tbsp oil in a wok/kadai.
  3. Add the mustard seeds, urad dhal and curry leaves, and wait till they crackle.
  4. Add the onions and saute till they turn pink.
  5. Now add the green chilies and grated coconut and saute for a while.
  6. Remove from fire.
  7. After a while, add this to the idli/dosa batter enough for four people or the batter made specifically for paniyaram and also add the coriander leaves and a little salt. Mix well.
  8. Heat the kuzhipaniyara chatti with 2 drops of oil in each kuzhi. :- If not using non-stick chatti, then apply oil in the chatti an hour before preparing the paniyaram.
  9. Beat the prepared batter nicely and using a spoon pour in spoonful of batter into each kuzhi till 3/4 level. Pour few drops of oil on top. Keep the chatti covered and cook till the paniyaram is cooked. :- always cook in low flame.
  10. Now using small spoon turn the paniyaram and cook the other side till golden.
  11. Remove from the chatti onto a plate lined with absorbant paper.
  12. Serve hot with thakkali thuvayal or coconut chutney.
  13. Happy Cooking 🙂
Share this Recipe

Related Posts

Leave a Comment