Masala Paniyaram

Kuzhi Paniyaram is a popular Chettinadu dish. It's one of my favourite breakfasts. My mom does this dish very often which I miss it now and then :( I have tried my version with vegetables and spices. This paniyaram is perfect for breakfast, snack or dinner with thakkali chutney. The batter for paniyaram should be accurate or else you will not get a soft and crispy one.Lets get started :)
 

  

Preparation of paniyaram batter 

Ingredients 

Rice (Raw) /Pacharisi	1cup
Rice (Boiled)/Pulungalarisi	1cup
Urad dhal/Ulunthu	1/4 cup
Fenugreek seeds/Vendhayam	2 tsp
Poha	Hand full
Salt	As needed

Wash Rice, Dhal, Fenugreek seeds/Vendhayam and Poha for several times and soak all the ingredients together in water for 2-3 hours. Grind the ingredients with little water into smooth paste. Finally add salt to the batter, mix it well with your hand and let it ferment for atleast 4-5 hours.

Preparation of vegetable masala for batter

Ingredients

Onion(finely chopped)	1no
Carrot (grated )	1no
Green chillies	2no
Cilantro (finely chopped)	2tbsp
Curry leaves (finely chopped)	1tbsp
Mustard seeds	1tsp
Urad dhal	1tsp
Turmeric powder	1/2tsp
Red chilli powder	1/4tsp
Salt	As needed
Oil	As needed

   

Method 

1. Heat 2tbsp of oil in a pan and add mustard seeds. When it starts to splutter, add urad dhal. Toss till it turns light brown in color. Add little curry leaves and green chillies, toss for a sec then add onion. Fry until it turns transparent in colour.
2. Once the onion is cooked, add grated carrot fry for 1-2mins till the raw smell goes.
3. After the carrots are cooked, add turmeric powder, red chilli powder and needed salt for the masala.
4. When the masala is done add the mixture to the batter along with chopped cilantro, curry leaves and mix it well. Keep it aside.
   
5. Now grease the paniyaram pan with oil, wait till it gets hot and fill the holes with batter. Allow it to cook until one side turns crispy golden brown then flip it to another side and wait until that side also turns crispy golden brown colour.
6. Serve hot with thakkali chutney or coconut chutney or mint chutney. 

Tips

• Always after grinding the paniyaram batter you have to add little water to it and mix with hand nicely so that the fermentation process is quick.
• I added only carrot but u can also add beans, capsicum to the batter.
• You can add sago or poha to the batter so that it gives a soft texture to the paniyaram.
• Adding Fenugreek seeds to the batter makes the paniyaram crispy golden brown color.
• It is a good starter for dinner menu :)