MASALA PANIYARAM

     Today prepared masala paniyaram for breakfast along with idli and thiruvatharai Kali as sunday and vacation special in our home. Masala paniyaram is Chettinadu special dish. I don't know why the name masala given to this dish. We never add any masala in this dish. It is very easy to prepare and tasty too.

Ingredients 

Raw Rice                            -   1 cup

urad dhal                            -   3/4 cup

Onion                                 -   1

Green chillies                     -    4

Curry leaves, 

Coriander leaves.                -   Handful

Coconut                             -   1tbs

Salt                                    -   As required

Oil                                      -  As required

For seasoning

Mustard seeds                   -  1 tsp

Urad dhal                          -  1 tsp

Asefetodia powder            -  1/4 tsp

Method:

      Soak raw rice and urad dhal in water for two hours. Then grind it into batter. Take care not to add more water. Batter should be like that of ulundhu vadai batter consistency. You can add green chillies while grinding the batter if kids are in your home because they won't like chillies coming while eating vadai. Those who likes green chillies favour can fry and add it to the batter. I added green chillies while grinding itself. Add salt in the final stage of grinding so that batter won't become so watery.

              Batter should not be too thick or too watery. If it is too thick paniyaram will become so hard. If watery will absorb oil more. 

             The put the Kadai in the gas stove, pour two tsp of oil, when it is heated, add mustard seeds, when it splatters, add urad dhal, then put Asefetodia powder, fry for one minute, then add nicely chopped onions ( small onions will give great taste, but I used big onion only), fry it till turns pink, then add curry leaves, scrapped coconut and fry for one minute and empty everything into the batter. 

          Then pour enough oil in the Kadai ( like that for ulundhu vadai) , when it is heated, take the batter in hand and put it in the oil in the shape of small small balls, you can add as many balls as you can depending upon the size of the Kadai and content of the oil

 

            when it turns light brown, turn the paniyarams, do all in this in medium flame.  When it completely turns light brown , take out from oil and place it in a plate above the oil blotting paper. If paniyaram is in correct consistency, if you split the paniyaram, inside will be like nest and fully cooked.

            Serve these paniyarams with coconut chutney or vathakku chutney. Today I prepared vathakku chutney as side dish for paniyaram.

                 Paniyaram tasted so good with this vathakku chutney.