Name: Masala Paniyaram
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 cup Shallots (finely chopped, Kunjulli); 1 no Green chilies (finely sliced into roundels); 1 sprig Curry leaves (roughly chopped); 2 tbsp Grated coconut; 1 tsp Mustard seeds; 2 tbsp Black gram (Urad dhal); Coriander leaves (roughly chopped); 2 tbsp Oil; 1 leveled Idli rice; 1 leveled Raw rice; 1/4 heaped Urad dhal; 1/2 tsp Fenugreek seeds (Uluva); 2 tsp Salt

Masala Paniyaram

Delicious Chettinad breakfast

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Prep Time 30

Total Time 30

Cuisine Tamil

Servings people

Ingredients

1/2 cup Shallots finely chopped, Kunjulli
1 no Green chilies finely sliced into roundels
1 sprig Curry leaves roughly chopped
2 tbsp Grated coconut
1 tsp Mustard seeds
2 tbsp Black gram Urad dhal
Coriander leaves roughly chopped
2 tbsp Oil

Paniyara batter ingredients:

1 leveled Idli rice
1 leveled Raw rice
1/4 heaped Urad dhal
1/2 tsp Fenugreek seeds Uluva
2 tsp Salt

Instructions

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.
Heat 1 tbsp oil in a wok/kadai.
Add the mustard seeds, urad dhal and curry leaves, and wait till they crackle.
Add the onions and saute till they turn pink.
Now add the green chilies and grated coconut and saute for a while.
Remove from fire.
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.
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.
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.
Now using small spoon turn the paniyaram and cook the other side till golden.
Remove from the chatti onto a plate lined with absorbant paper.
Serve hot with thakkali thuvayal or coconut chutney.
Happy Cooking 🙂

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Masala Paniyaram