masalai paniyaram

Masalai paniyaram as the name goes is a spicy snack or a finger food. it is mildly flavored with the mustard seasoning. The inside of this paniyaram is really amazing, it just looks like the shape of the bee hive cells which comes only if the its done in the right proportion.Most kids like this as a snack because its just a bite size and its not spiced up.When i make this for breakfast along with idly or dosa, i send this as morning snack for school.

Today, I made this for a family function as my son requested, as he likes it a lot. So, I thought of posting it. This is yet another popular chettinad delicacy. This dish has a place in the wedding menu for sure too.


Preparation time: 20 minutes
Soaking time : 4 hrs
Yields : 50 paniyaram
Serves: 6

Ingredients:
Raw rice - 1 cup
Urad dhal - 3/4 cup
Onion - 1 (big)
Curry leaves - 3 sprigs
Salt to taste
Oil to fry


For seasoning:
Mustard - 1 table spoon

Preparation:
Wash raw rice and dhal together at least 2 times then soak it with enough water for min 4 hrs.

Then grind it into a very fine batter in the grinder adding water only if required in minimal quantity.
When you touch the dough it should be fluffy and you shouldn't feel any grains, which means its ready.

Transfer the batter into a mixing bowl.

Wash and finely chop the onion and curry leaves.


In a pan add 1 table spoon oil and heat it , when its hot and ready reduce it to medium heat and add the seasoning and when it splutters add the finely chopped onion and curry leaves. fry till the oinions turn translucent then switch off the stove and allow it to cool down completely.

Then, transfer it into the batter and add enough salt and mix thoroughly.

Now, in another kadai heat the oil for deep frying.
When its hot and ready, reduce the flame to medium.

Then start dolloping the batter little by little into the oil. 

When all you have dropped enough balls into the oil increase the flame to medium high and cook till the are golden colour.

When the whole ball is golden color you are ready to remove them from oil.

Drain them well and place them on paper towels to remove excess oil.

Masalai paniyaram is ready.

You can plate it with spicy coconut chutney (Thengai thuvayal) and serve it hot.


Notes:
While dropping the batter into the oil,do not over crowd as it needs space to fluff  up and roll around freely so that it cooks evenly on all sides and gets that golden colour.


Do not worry much about the shape as it will fluff up to become balls but this paniyarram is not perfect balls so keep it cool.

Please be cautious as this paniyaram may splutter while cooking if you have grains ie its not ground properly. that's why its best to grind the batter in grinder for a little longer time to be on the safer side than using a mixie.

If you have any doubts in the preparation you can ask me in the comments section, i will be happy to help you with.

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