Paniyaram Recipe With Idli, Dosa Batter

Masala Paniyaram Recipe is a quick and delicious South Indian breakfast dish made with fermented rice batter. It goes by many names depending on the region.

Course Main Course, Snack

Cuisine Indian

Keyword masala paniyaram

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 321kcal

Author Puja

Equipment

Ingredients

2 cups Idli or dosa batter
1/2 tsp Mustard seeds
Curry leaves a few
1/4 tsp Asafoetida
1/3 cup Shallots/big onion finely chopped
1-2 no Green chillis finely chopped
3 tbsp Coriander leaves finely chopped
1/2 tbsp Oil also to shallow fry
Salt to taste

Instructions

Heat 1/2 tbsp oil in a small pan over medium flame.
Add mustard seeds.
Once the seeds starts crackling add curry leaves and fry for few seconds.
Now add chopped onion and green chilli.
Saute until onion turns light pink.
Turn off the flame and let the mixture cools down.
Take a large bowl, add idli batter to it.
Add onion mixture, coriander leaves and salt to taste. Mix well.
The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter.
Add little water, if the mixtue is too thick.
Now heat paniyaram pan over medium flame.
Add few drops of oil in each round mould.
Pour a spoonful of batter into each one. (fill only until 3/4 of the each mould).
Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until bottom surface turns light golden brown.
Remove the lid and flip each paniyaram using a fork and spoon.
Cook another side for about a minute until the bottom surface turns light golden.
Remove them using a spoon and transfer to a plate.
Serve hot along with coconut chutney, onion tomato chutney or you can also serve it with Idli podi.

Nutrition