12 May


• 4 cups dosa rice or sonamasoori rice
•1cup urd dal
•1 tblsp Channa dal ( bengalgram )
•1cup pova or beaten rice or pressed rice
•1 tsp methi seeds /fenugreek seeds
•Salt as needed for batter
•oil to drizzle

For Making masala

•1 onion chopped
•2 tblsp Channa dal soaked (30 min in hot water)
•1/2″ginger chopped
• 2 green chillies finely chopped
• 2 tblsp coriander leaves chopped
• Few chopped curryleaves


▪Soak rice , dal and Methi altogether for 4 hours
▪Soak beaten rice seperately for 4 hrs
▪Grind both using wet grinder to fine paste using little
▪consistency of the batter must be that of idli batter (thick)
▪leave this batter to ferment atleast 7 -8 hrs
▪after fermentation you can see a raise in batter add salt and mix well
▪ Add chopped onions,chillies, ginger, channadal ,corianderleaves curryleaves, mix well
▪ Now heat griddle well and lower the flame and add oil in each compartments and pour 2 tblsp batter in each compartments
▪cook closed and flip and cook both sides till crisp..
▪Enjoy with coconut chutney


Masala Paniyaram

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Posted by on May 12, 2016 in BREAKFAST RECIPES


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