Masala Paniyaram Recipe

step 1

• STEP 1.In a large mixing bowl add1 cup semolina (sooji/ rava), ½ cup curd, ½ tsp salt and 1 cup water. Mix well till it is a flowing consistency. Leave to soak for 20 minutes.

step 2

• STEP 1.In a preheated pan add 3 tsp oil, ½ tsp mustard seeds, ½ tsp split urad dal, ½ tsp chana dal, a few curry leaves, 1 green chilli finely chopped, ½ tsp grated ginger. Saute well till the seeds splutter and the dals turn golden colour.

step 3

• STEP 1.Then add ½ an onion finely chopped and saute well till the onion turns soft.

step 4

• STEP 1.Add 1carrot grated, ½ capsicum finely chopped . Saute well till the vegetables become soft but do not over cook.

step 5

• STEP 1.Add 2 tbsp grated coconut and mix well for a few seconds. The masala is ready.

step 6

• STEP 1.Add this masala to the semolina batter. Add 2 tbsp chopped coriander leaves and mix well.

step 7

• STEP 1.If the batter has become too thick add 2 tbsp water and mix.

step 8

• STEP 1.Heat the paniyaram pan and add ½ tsp oil in each cavity.

step 9

• STEP 1.Add ½ tsp enos fruit salt to the bater and gently mix it in.

step 10

• STEP 1.Fill each cavity with a spoonful of this frothy batter.

step 11

• STEP 1.Cover and simmer on low heat for 2 minutes. Then flip over the paniyarams and allow them to cook evenly on both sides. When cooked through and evenly golden brown on all sides, they are ready.

step 12

• STEP 1.Serve masala paniyaram hot for breakfast.