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Mysore Masala Paniyaram

A popular South Indian snack, a variation of the traditional paniyaram, made with a spicy twist. These are crispy on the outside and soft on the inside, with a burst of flavour from the masala filling. This is a Sanjeev Kapoor exclusive recipe.

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Mysore Masala Paniyaram - SK Khazana

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

  • 2 cups ready-made idli batter
  • ½ medium onion
  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • ¼ teaspoon asafoetida
  • 6-8 curry leaves
  • 1 medium carrot, grated
  • 1 medium beetroot, grated
  • 1 teaspoon red chilli powder
  • 2 tablespoons freshly chopped coriander leaves
  • ½ tablespoon garlic-red chilli chutney
  • 80 grams mozzarella cheese, cut into small cubes
  • Coconut chutney to serve

Method

Heat oil in a non-stick pan. Finely chop the onion and set aside.
Add mustard seeds, urad dal, chana dal, hing and curry leaves. Let them splutter.
Add the chopped onion to the pan. Sauté well and cook till translucent. Add carrot and mix well.
Add beetroot and sauté well. Cook for 1-2 minutes.
Add red chilli powder, salt, and mix well. Cook for 1 minute and take it off the heat. Allow to cool slightly.
Add the batter to a bowl, add the prepared mixture, adjust salt, and mix until well combined. 
Add chopped coriander and mix. Add garlic-red chilli chutney and mix well.
Heat a paniyaram pan, drizzle oil and grease each cavity using tissue paper.
Pour 1 tbsp batter into each cavity, place a few cheese cubes on it, and cover it with batter. 
Reduce the heat, cover and cook till the base is cooked completely. Flip, cover and cook till the other side is cooked.
Serve hot with coconut chutney.

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