Cheesy Veg Paniyaram with Cheesy Tomato Chutney Recipe
Course: South Indian Breakfast
Cuisine: South Indian
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Bajra (seeds) | 2 cups |
| Idli Rice | 1 cup |
| White Urad Dal (Whole) | 2 cups |
| Methi Seeds (Fenugreek Seeds) | 1 tbsp |
| Salt | 3 tsp |
| Bajra Dosa Batter | 2 cups |
| Onion (finely chopped) | 1 medium |
| Carrot (grated) | 1 medium |
| Beetroot (small, grated) | 1 small |
| Britannia Cheese Cubes (grated) | 6 cubes |
| Sunflower Oil | As required |
| For Cheesy Tomato Chutney | Quantity |
|---|---|
| Onion (finely chopped) | 1 medium |
| Green Chilli | 1 small |
| Garlic (cloves) | 3 cloves |
| Tomatoes (finely chopped) | 3 medium |
| Red Chilli Powder | ½ tsp |
| Salt | To taste |
| Britannia Cheese Spread (Classic) | 2 tbsp |
Instructions
To Prepare Bajra Dosa Batter:
-
Soak the Ingredients:
Wash and soak Bajra (millet) and Idli rice separately for at least 6 hours. Similarly, wash and soak the urad dal and methi seeds for 6 hours as well. -
Grind the Ingredients:
After 6 hours, drain the soaked urad dal and methi seeds. Blend them together with a little water to form a smooth batter. Similarly, grind the soaked Bajra and Idli rice into a smooth batter. -
Ferment the Batter:
Combine the Bajra rice batter with the urad dal batter. Add salt, mix thoroughly, and cover the mixture. Allow the batter to ferment overnight at room temperature. The batter should rise and increase in volume. -
Store for Later Use:
You can refrigerate the batter and use it as needed for your Cheesy Veg Paniyaram.
To Make Cheesy Veg Paniyaram:
-
Prepare the Veggie Batter:
Take 1 cup of the fermented Bajra dosa batter in a large bowl. Add the finely chopped onions, grated carrots, grated beetroot, and grated Britannia Cheese cubes. The cheese and batter already contain some salt, so no additional salt is needed. -
Preheat the Paniyaram Pan:
Place a paniyaram pan on medium heat and drizzle a little sunflower oil into each cavity. -
Cook the Paniyaram:
Once the oil is hot, spoon the prepared batter into each cavity, filling it three-quarters of the way. Do not overfill, as this can prevent the paniyarams from cooking properly. -
Steam and Flip:
Cover the paniyaram pan and cook for about 2 minutes, or until the paniyarams turn golden brown. Carefully remove the lid and flip the paniyarams using a spoon or fork. Allow them to cook on the other side until golden brown and crispy. Do not cover them once flipped, as this will help make them crispier. -
Serve the Paniyaram:
Once the Cheesy Veg Paniyaram are cooked and golden brown on all sides, transfer them onto a plate. Set aside while you prepare the chutney.
To Make Cheesy Tomato Chutney:
-
Sauté the Vegetables:
In a preheated pan, add a little oil. Once the oil heats up, add the chopped onion, green chilli, and garlic. Sauté until the onions turn soft and caramelized. -
Cook the Tomatoes:
Add the chopped tomatoes to the pan and cook until they become soft and mushy, stirring occasionally. -
Season the Chutney:
Add red chilli powder and salt to taste. Mix well and cook for another minute. Turn off the heat and allow the mixture to cool. -
Blend into a Chutney:
Once cooled, transfer the tomato-onion mixture into a blender. Add Britannia Cheese Spread and blend until smooth and creamy. -
Serve the Chutney:
Remove the chutney from the blender and transfer it into a serving bowl.
Serving Suggestion:
Serve the Cheesy Veg Paniyaram hot, accompanied by the Cheesy Tomato Chutney for a delightful snack. These can be enjoyed by kids as an after-school treat or served as an appetizer at your next gathering or party. The combination of crispy, cheesy paniyaram with the rich, creamy chutney is sure to be a hit!
Enjoy this delicious Cheesy Veg Paniyaram with a cheesy twist, paired with a flavorful chutney for an unforgettable taste experience!
