Masala Paniyaram is an authentic traditional and the most popular breakfast or snack recipe in Chettinad cuisine. We make soft deep-fried dumplings with this kara chutney in my house often.
You can serve this paniyaram with any type of chutney but, the kara chutney is a good combo with this. It can be a good starter for big gatherings or an evening snack for guests, Easy to make in bulk as the dumplings cook faster in oil within 2 to 3 minutes. The chutney is a very simple chutney can be made within 15 minutes.
Ingredients
Masala Paniyaram
- Raw Rice - 1/2cup
- Urad dal - 1/2cup
- Onion - 1medium size(chopped)
- Mustard - 1 1/2tsp
- Green chili - 1small size
- Coconut - 1/2cup
- Curry leaves - optional
- Salt to taste
- Oil for deep fry
- Onion - 1medium size
- Tomato - 1medium size
- Dry red chilies - 8 to 9nos
- Tamarind - 1 1/2inch piece
Instructions
Masala Paniyaram
- Soak the rice and urad dal for a minimum of 4hours and grind in the mixie grinder or grinder into a smooth thick batter.
- In a pan or kadai add two tbsp of oil, splutter the mustard seeds and then satue chopped onion, green chili, and curry leaves for few minutes until the onions are translucent.
- Add the sauteed onion mix to the batter. Add salt and shredded coconut and mix well.
- Heat the oil in a deep pan for deep fry. drop the mixed batter into the oil in round size.
- Fry the dumplings until golden brown.
- Serve hot with kara chutney.
Kara Chutney
- Heat oil in a pan and roast the red chilies, then add the onion saute for few minutes until translucent.
- Then, add the chopped tomato and cook just for 2 minutes, not more than that.
- When it cools down grind it in a mixie grinder.
- Serve with paniyaram, idli or dosa. If you want you can make mustard and curry leaves temping. but, not necessary for this particular chutney.
- Make a smooth batter without any lumps or half grind urad dal in the batter. It will the dumplings pop in the oil.
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