Masala Paniyaram

 

Ingredients

1 cup rava

¾ cup curd

1 tsp salt

1 cup water

2 tbsp oil

1 tsp mustard

½ tsp cumin

½ tsp chana dal

½ tsp urad dal

pinch hing

few curry leaves finely chopped

½ onion, finely chopped

½ carrot, chopped

½ capsicum, chopped

2 tbsp sweet corn

2 tbsp coriander leaves chopped

1 inch ginger, grated

2 tbsp coconut, grated

½ tsp Eno fruit salt

 

Preparations

In a bowl take 1 cup rava, ¾ cup curd, 1 tsp salt and 1 cup water.

Mix well, ensuring everything is thoroughly combined. Rest the batter for 15 minutes.

In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, a pinch of hing, and a few curry leaves. Splutter the tempering.

Add ½ onion and sauté until the onion softens.

Transfer the tempering to the rava mixture.

Also, add ½ a carrot, ½ a capsicum, 2 tablespoons of sweet corn, 2 tablespoons of coriander, 1 inch of ginger, and 2 tablespoons of coconut.

Mix well, adjusting the consistency.

Add ½ tsp of Eno fruit salt and 2 tbsp of water. Alternatively, you can use baking soda.

Mix gently to form a frothy batter.

Heat the appe pan and add oil to each mould.

Once the pan is hot enough, add in the prepared rava batter.

Cover and simmer for 5 minutes.

Roast on low to medium flame until the appe turns golden brown.

Flip over and cook both sides.

Enjoy Masala Paniyaram with chutney.

 

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