Thecha Paniyaram Recipe
Embark on a delightful culinary journey with this vibrant and flavorful Thecha Paniyaram, a beloved Maharashtrian snack that beautifully marries the earthy goodness of idli dosa mixture with the zing of spices and herbs. This dish is perfect for breakfast or a tea-time treat, and pairs wonderfully with coconut chutney and filter coffee, making it an inviting start to your day or a delightful evening snack.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli dosa mixture | 2 cups |
| Semolina (suji) | 1 cup |
| Fresh coriander (finely chopped) | ½ cup |
| Salt | To taste |
| Oil | For greasing |
| Garlic cloves | 8 cloves |
| Almonds | A few, chopped |
| Green chilies | 3, chopped |
| Fresh coriander (for garnish) | A little |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Fat | 6 g |
| Sodium | Varies with added salt |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Yield: 4 servings
Instructions
-
Prepare the Thecha:
Begin by heating oil in a tempering pan over medium heat. Once the oil is hot, add the finely chopped garlic and green chilies. Sauté until the garlic turns golden brown, releasing its aromatic essence. Remove from heat and stir in the chopped coriander. Allow it to cool slightly. -
-
Make the Thecha Paste:
In a mortar and pestle, combine the sautéed garlic, green chilies, coriander, and chopped almonds. Grind to a coarse paste, ensuring the flavors meld together beautifully. Set this aside for later use. -
Mix the Batter:
In a large mixing bowl, combine the idli dosa mixture, semolina, and salt. Gradually add enough water to form a smooth batter, making sure there are no lumps. Fold in the prepared almond and garlic paste, mixing thoroughly to incorporate all the flavors. -
Heat the Paniyaram Pan:
Preheat a paniyaram pan over medium heat. Drizzle a little oil into each cavity, ensuring they are well-greased. Once the oil is hot, carefully pour the batter into each cavity, filling them about three-quarters full. Drizzle a bit more oil on top of each one. -
Cook to Perfection:
Cover the pan and allow the paniyarams to cook for approximately 5 to 6 minutes, or until the bottoms turn a beautiful golden brown and a toothpick inserted comes out clean. Once cooked, gently flip each paniyaram using a skewer or spoon, and let them cook on the other side for an additional 2 to 3 minutes. -
Serve and Enjoy:
Once golden brown on both sides, carefully remove the paniyarams from the pan and place them on a serving platter. Serve hot with a side of coconut chutney and filter coffee for a quintessential Maharashtrian breakfast experience.
Tips for Success
- Consistency is Key: Ensure the batter is neither too thick nor too runny. Adjust the water content accordingly.
- Experiment with Spices: Feel free to customize the spice levels by adding more or fewer green chilies based on your preference.
- Storage: If you have leftover batter, it can be stored in the refrigerator for up to a day. Just give it a good stir before using.
With this Thecha Paniyaram recipe, you can savor a taste of Maharashtra right in your kitchen. Enjoy the delightful crunch and burst of flavors that make this snack truly irresistible!
