How to make Mysore Masala Paniyaram - SK Khazana -

Pan fried dumplings made with a mixture of idli batter, vegetables and masalas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Idli batter,

Cuisine : Karnataka

Course : Snacks and Starters

For more recipes related to Mysore Masala Paniyaram - SK Khazana checkout Mini Tempered Idlis, Stuffed Idlis-SK Khazana, Spot Idli , Idli Skewers . You can also find more Snacks and Starters recipes like Palak aur Vegetable Samose Dosa Cheesy Pav Bhaji Soya Keema Potli

Mysore Masala Paniyaram - SK Khazana

Mysore Masala Paniyaram - SK Khazana Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mysore Masala Paniyaram - SK Khazana Recipe

  • Idli batter readymade 2 cups

  • Onion medium, peeled 1/2

  • Oil 2 teaspoon for greasing

  • Mustard seeds 1 teaspoon

  • Split skinless black gram (dhuli urad dal) 1 teaspoon

  • Split Bengal gram (chana dal) 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 8-10

  • Carrot medium, grated 1

  • Beetroot medium, grated 1

  • Red chilli powder 1 teaspoon

  • fresh coriander leaves chopped 2 tablespoons

  • Garlic red chilli chutney 1/2 tablespoons

  • Mozzarella cheese cut into small cubes 80 grams

  • Coconut chutney to serve


Step 1

Heat oil in a non-stick pan. Finely chop onion and set aside.

Step 2

Add mustard seeds, split black gram, split Bengal gram, asafoetida and curry leaves and saute till the grams change colour.

Step 3

Add onion, mix and sauté till onion softens. Add carrot and beetroot, mix well and saute for 2-3 minutes

Step 4

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.

Step 5

Take batter in a bowl, add the vegetable mixture and a little salt and mix well.

Step 6

Add coriander leaves and mix. Add garlic-red chilli chutney and mix well.

Step 7

Heat a paniyaram pan, drizzle oil and grease each cavity wth a tissue paper.

Step 8

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. .

Step 9

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.

Step 10

Transfer the paniyarams onto a serving plate and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.