Mysore Masala Panyaram | मैसोर मसाला पनियारम | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

With a perfect balance of flavours and veggies, these masala Paniyarams have a little cheesy kick added to them!

MYSORE MASALA PANIYARAM

Ingredients

2 cups ready-made idli batter
½ medium onion
2 tsps oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
¼ tsp asafoetida
6-8 curry leaves
1 medium carrot, grated
1 medium beetroot, grated
1 tsp Tata Sampann Red Chilli Powder
2 tbsps freshly chopped coriander leaves
½ tbsp garlic-red chilli chutney
80 grams mozzarella cheese, cut into small cubes
Coconut chutney to serve

Method

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

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Cuisine - Karnataka

Course - starter

Dish - starter