Masala paniyaram is also known as Masala Cheeyam, and there is a sweet counterpart known as sweet cheeyam. Next to vellai paniyaram masala paniyaram is an authentic chettinad recipe, Which is seen almost in all wedding and party menu. When the vellai paniyaram is missing, definitely masala paniyaram will be there, or sometimes both are seen.
Masala paniyaram is easy to make and good to taste. It is modified form of vada, made only in chettinad. It goes well with red chilli chutney and tiffin sambar.
- For batter:
- Raw rice- 200 gms
- urad dal- 150 gms
- Salt – to taste
- For paniyaram:
- Onion -1
- Greenchilli – 2
- Coconut – 1/2 cup
- Mustard – 1 tsp
- Curry leaves – 15
- Oil – For frying
Wash and soak raw rice and urad dal together for one hour. Grind it smoothly in the grinder. Don’t add more water.Grate the coconut. Chop green chilli, onion and curry leaves finely.
Heat oil in a pan and add mustard when they pop up add curry leaves and pour it in the paniyaram batter. Then add onion, green chilli and coconut and mix well. Heat oil in the frying pan and put this batter in to small lime size balls.
Deep fry all the sides. Serve Masala Paniyaram with red chilli chutney.
My mother used to say that a good Paniyaram should contain many air bubbles inside when you tear the Paniyaram into two. (See the above Picture).
Saute onion, green chilli and coconut in the oil and mix it in the batter too.
Grind the batter thick.
If you add more water while grinding, it will suck more oil while frying.
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