If you’re a fan of South Indian cuisine, you’ve probably come across Masala Paniyaram, a fluffy and flavorful snack made from fermented rice and lentil batter. This dish is a staple in many households across the southern states of India, and for a good reason. It’s a tasty and healthy snack that can be served for breakfast, lunch, or dinner.
In this article, we’ll take a closer look at Masala Paniyaram, its ingredients, and how to make it at home. We’ll also explore the nutritional benefits of this snack and some variations you can try to make it even more exciting.
Table of Contents
- What is Masala Paniyaram?
- What are the ingredients used in Masala Paniyaram?
- How to Make Masala Paniyaram?
- Nutritional Benefits of Masala Paniyaram
- Variations of Masala Paniyaram
- Tips for Making Perfect Masala Paniyaram
- Frequently Asked Questions
- Access Prompt Library
What is Masala Paniyaram?
Masala Paniyaram is a popular South Indian snack made from fermented batter. It’s a type of dumpling that is cooked in a special paniyaram pan, which has small cavities that are used to cook the batter. Masala Paniyaram is a variation of the traditional paniyaram recipe that is made with a spicy seasoning mix, which gives it a unique flavor and aroma.
What are the ingredients used in Masala Paniyaram?
The batter used to make Masala Paniyaram is made from a combination of rice and lentils. The ratio of rice to lentils can vary, but it’s typically 3:1 or 4:1. The rice and lentils are soaked for a few hours and then ground to a fine paste. The batter is then left to ferment for 8-10 hours or overnight, which gives it a tangy flavor and helps it rise.
The seasoning mix used in Masala Paniyaram is made from a variety of spices, including mustard seeds, cumin seeds, curry leaves, green chilies, onions, and grated coconut. The spices are sautéed in oil until they are fragrant and then added to the batter, along with some salt and chopped coriander leaves.
How to Make Masala Paniyaram?
To make Masala Paniyaram, you’ll need a paniyaram pan, which is a special pan with small cavities. Here’s how to make the batter:
- Rinse 1 cup of raw rice and 1/4 cup of urad dal (split black gram) separately and soak them in water for 4-5 hours.
- Drain the water and grind the rice and urad dal separately to a fine paste.
- Mix the rice and urad dal batter in a large bowl and add water as needed to make a thick batter.
- Cover the bowl with a lid and leave it to ferment for 8-10 hours or overnight.
- Once the batter has fermented, add salt to taste and mix well.
- Heat a little oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add chopped onions, green chilies, and curry leaves.
- Saute the spices for a few minutes until the onions turn translucent and the mixture is fragrant.
- Add the grated coconut and saute for a minute.
- Add the spice mixture to the fermented batter and mix well.
- Heat the paniyaram pan and add a little oil to each cavity.
- Pour a spoonful of batter into each cavity, filling them up to 3/4th.
- Cover the pan with a lid and cook on medium heat for 2-3 minutes.
- Once the bottom is golden brown, flip the paniyaram using a wooden stick and cook for another 2-3 minutes until the other side is also golden brown.
- Remove the paniyaram from the pan and serve hot with chutney or sambar.
Nutritional Benefits of Masala Paniyaram
Masala Paniyaram is a healthy snack that is high in protein, fiber, and complex carbohydrates. The fermented batter is easy to digest and helps improve gut health. The spices used in the seasoning mix, such as cumin and mustard seeds, have anti-inflammatory properties and can boost immunity.
Variations of Masala Paniyaram
You can customize Masala Paniyaram by adding different ingredients to the seasoning mix or the batter. Here are some variations you can try:
- Cheese Paniyaram: Add grated cheese to the batter for a cheesy twist.
- Vegetable Paniyaram: Add finely chopped vegetables like carrots, bell peppers, or spinach to the batter for added nutrition.
- Sweet Paniyaram: Add jaggery or sugar to the batter for a sweet version of the snack.
Tips for Making Perfect Masala Paniyaram
- Use a non-stick paniyaram pan for best results.
- Make sure the batter is well-fermented for a tangy flavor and fluffy texture.
- Do not overfill the cavities with batter, as they will not cook evenly.
- Cook the paniyaram on medium heat for even cooking.
- Serve hot with chutney or sambar for the best taste.
Frequently Asked Questions
- Can I use store-bought idli/dosa batter for Masala Paniyaram?
- Yes, you can use store-bought batter instead of making it from scratch.
- How long can I store the leftover batter?
- You can store the leftover batter in the refrigerator for up to 2-3 days.
- Can I make Masala Paniyaram without a paniyaram pan?
- Yes, you can make it in a regular non-stick pan or an appe pan.
- Can I use any other lentils instead of urad dal?
- You can use any split lentils like moong dal or chana dal as a substitute.
- Is Masala Paniyaram vegan?
- Yes, it is a vegan snack.