Mysore Masala Paniyaram - SK Khazana Pan fried dumplings made with a mixture of idli batter, vegetables and masalas This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 10 Jun 2020 in Recipes Course New Update Advertisment Main Ingredients Idli batter Cuisine Karnataka Course Snacks and Starters Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Mysore Masala Paniyaram - SK Khazana 2 cups Idli batter readymade Method Heat oil in a non-stick pan. Finely chop onion and set aside. Add mustard seeds, split black gram, split Bengal gram, asafoetida and curry leaves and saute till the grams change colour. Add onion, mix and sauté till onion softens. Add carrot and beetroot, mix well and saute for 2-3 minutes Add red chilli powder and salt, mix well and saute for 1-2 minutes. Take the pan off the heat and set aside to cool. Take batter in a bowl, add the vegetable mixture and a little salt and mix well. Add coriander leaves and mix. Add garlic-red chilli chutney and mix well. Heat a paniyaram pan, drizzle oil and grease each cavity wth a tissue paper. Pour 1 tbsp batter into each cavity, place a couple of mozzarella cheese cubesin the centre of each cavity and cover with a little batter. . Reduce heat, cover pan and cook till the underside is cooked completely. Remove the cover, flip the paniyarams with a satay stick, cover and cook till the other side is cooked. Transfer the paniyarams onto a serving plate and serve hot with coconut chutney. Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article