Masala Paniyaram

Ingredients

• 1 cup Rava (semolina)
• ¾ cup Curd
• 1 cup Water
• 1 tsp Salt
• 2 tbsp Oil
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• ½ tsp Chana dal
• ½ tsp Urad dal
• a pinch Hing (asafoetida)
• a few Curry leaves
• ½ Onion, finely chopped
• ½ Carrot, chopped
• ½ Capsicum, chopped
• 2 tbsp Sweet corn
• 2 tbsp Fresh coriander, chopped
• 1 inch Ginger, grated
• 2 tbsp Grated coconut
• ½ tsp Eno fruit salt or baking soda
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Prepare the Batter

   In a bowl, combine rava, curd, salt and water. Mix thoroughly and allow the batter to rest for 15 minutes.

2. Prepare the Tempering and Aromatics

   Heat oil in a pan. Add mustard seeds, cumin seeds, chana dal, urad dal, hing and curry leaves. Allow them to splutter. Add the finely chopped onion and sauté until soft and translucent.

3. Finish the Batter

   Transfer the prepared tempering to the rested rava mixture. Add carrot, capsicum, sweet corn, coriander, ginger and grated coconut. Mix well and adjust the consistency if required. Add MSG and gently fold it into the batter. Just before cooking, add Eno fruit salt or baking soda and a little water to make the batter frothy.

4. Cook the Paniyaram

   Heat an Appe pan and grease each mould with oil. Pour the batter into the moulds. Cover and cook over low-medium heat for approximately 5 minutes, until golden brown. Flip and cook the other side.

5. Serve

   Serve hot with coconut chutney or tomato chutney.