Fluffy South Indian Masala Paniyaram Recipe

About this recipe

Fluffy South Indian Masala Paniyaram is a delightful breakfast dish made from fermented rice and lentil batter, spiced with aromatic Indian seasonings. These bite-sized dumplings are crispy on the outside, soft and airy on the inside, and mildly spiced with green chilies, curry leaves, and mustard seeds. Perfect for busy mornings, this quick and wholesome recipe can be paired with coconut chutney or tomato chutney to add a burst of flavor. This dish is light yet satisfying, making it an ideal choice for a nutritious start to the day.

Ingredients

• - Grated Coconut
• 100 g Curry Leaves
• 500 g Urad Dal
• 500 g Chana Dal
• 100 g Coriander Leaves
• 200 ml Mustard Oil
• 50 g Asafoetida Powder
• medium Chilli Green Long
• 100 g Salt
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine the idli/dosa batter with grated coconut, chopped green chili, curry leaves, coriander leaves, and a pinch of salt. Mix well to evenly distribute the ingredients.
2. 2. Heat 1 tablespoon of oil in a small pan and add mustard seeds. Once they start to splutter, add urad dal, chana dal, and asafoetida. Sauté for 1-2 minutes until the dals turn golden brown.
3. 3. Pour the tempering into the prepared batter and mix thoroughly to incorporate the flavors.
4. 4. Heat a paniyaram pan (appe pan) over medium heat and grease each cavity with a few drops of oil.
5. 5. Spoon the batter into each cavity of the paniyaram pan, filling them about three-quarters full.
6. 6. Cover the pan with a lid and cook for 3-4 minutes on medium heat until the bottoms are golden brown.
7. 7. Flip the paniyarams using a skewer or spoon, and cook the other side for another 3-4 minutes until evenly browned and cooked through.
8. 8. Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney.