Thecha Paniyaram Recipe: A Flavorful Maharashtrian Snack
Thecha Paniyaram is a delightful Maharashtrian snack that combines the crispy goodness of paniyaram with the spicy kick of a flavorful thecha. This savory dish is a perfect way to enjoy the rich and tangy taste of dosas, enhanced by the roasted garlic, green chilies, and almonds in the traditional thecha. Whether you’re serving it for breakfast, as an evening snack, or at a festive gathering, Thecha Paniyaram offers an irresistible fusion of textures and bold flavors. Pair it with coconut chutney and a cup of South Indian Filter Coffee for the ultimate treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 2 cups |
| Sooji (Semolina/Rava) | 1 cup |
| Coriander (Dhania) Leaves | 1/2 cup (finely chopped) |
| Salt | To taste |
| Sunflower Oil | To drizzle |
| Garlic | 8 cloves |
| Almonds (Badam) | A handful |
| Green Chilies | 3 (adjust to taste) |
| Coriander (Dhania) Leaves | A handful |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Instructions:
1. Making the Thecha:
- Begin by preparing the thecha. Heat a teaspoon of sunflower oil in a small tadka (tempering) pan.
- Add the garlic cloves and green chilies to the pan. Sauté them until the garlic turns golden brown and aromatic.
- Once the garlic is golden, turn off the heat and add the chopped coriander leaves to the pan. Allow the residual heat to wilt the coriander leaves.
- Transfer the sautéed garlic, chilies, and coriander leaves to a mortar and pestle. Add the almonds and pound everything together into a coarse, chunky paste. Set this thecha aside.
2. Preparing the Batter:
- In a large mixing bowl, combine the idli dosa batter with the sooji (semolina). Add salt to taste and mix well.
- Gradually add a little water to the mixture, stirring until the batter reaches a thick, flowing consistency.
- Once the batter is ready, fold in the prepared almond thecha. Ensure that the ingredients are well combined.
3. Cooking the Thecha Paniyaram:
- Heat a paniyaram pan on medium heat. Brush each cavity of the pan with a little sunflower oil.
- Pour the prepared batter into each cavity, filling them halfway.
- Drizzle a few more drops of oil around the edges of each paniyaram and cook them for about 5 minutes or until the bottom turns golden brown and crispy.
- Flip the paniyarams over using a spoon or skewer and cook the other side for another 5 minutes, until both sides are golden brown and crispy.
4. Serving the Thecha Paniyaram:
- Once the paniyarams are cooked to perfection, transfer them onto a serving plate.
- Serve hot with coconut chutney on the side. For an added treat, enjoy them with a warm cup of South Indian Filter Coffee.
Tips for the Perfect Thecha Paniyaram:
- If you prefer a milder version, reduce the amount of green chilies used in the thecha.
- Ensure that the batter is neither too thick nor too runny for the perfect texture.
- For extra crunch, you can add finely chopped onions or grated carrots to the batter.
- Thecha can be prepared in advance and stored in the refrigerator for up to 2-3 days, making this a great option for meal prep.
Why You’ll Love Thecha Paniyaram:
Thecha Paniyaram is a vibrant, spicy, and savory snack that perfectly blends the traditional South Indian paniyaram with the bold flavors of Maharashtrian cuisine. The crispy outer layer of the paniyaram contrasts beautifully with the soft and flavorful inside, while the thecha adds a wonderful depth of spice and freshness. Whether you enjoy it as a quick snack or a hearty breakfast, Thecha Paniyaram is sure to become a family favorite.
Enjoy making this delicious Maharashtrian delight, and don’t forget to share it with friends and family!
