Thecha Paniyaram Recipe: A Maharashtrian Delight
Thecha Paniyaram is a fusion snack that beautifully combines the flavors of traditional Maharashtrian thecha with the classic South Indian paniyaram. The star of this recipe is the spicy and aromatic thecha, a dry chutney popular in Maharashtra. It is made by roasting garlic, green chilies, and coriander, which are then pounded with almonds for added texture and flavor. When mixed with dosa batter and cooked in a paniyaram pan, it results in crispy and golden brown bites that are perfect for breakfast or as a tea-time snack.
Recipe Details
- Cuisine: Maharashtrian
- Course: Snack
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
Ingredients
For the Paniyaram Batter
| Ingredient Name | Quantity |
|---|---|
| Idli Dosa Batter | 2 cups |
| Sooji (Semolina/Rava) | 1 cup |
| Coriander (Dhania) Leaves | 1/2 cup, finely chopped |
| Salt | To taste |
| Oil | For drizzling |
For the Thecha
| Ingredient Name | Quantity |
|---|---|
| Garlic Cloves | 8 |
| Whole Almonds (Badam) | A handful |
| Green Chilies | 3 (adjust to taste) |
| Coriander (Dhania) Leaves | A handful, finely chopped |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | ~25 g |
| Protein | ~6 g |
| Fats | ~8 g |
| Fiber | ~2 g |
Instructions
Step 1: Prepare the Thecha
- Heat a teaspoon of oil in a small pan over medium heat.
- Add the garlic cloves and green chilies to the pan, sautéing until the garlic turns golden brown.
- Turn off the heat and add the chopped coriander leaves. The residual heat will wilt the leaves.
- Using a mortar and pestle, pound the sautéed garlic, chilies, coriander, and almonds into a coarse mixture. Set this thecha aside.
Step 2: Prepare the Paniyaram Batter
- In a large mixing bowl, combine the dosa batter, semolina, and salt.
- Gradually add water to achieve a thick, flowing consistency.
- Mix the prepared thecha into the batter, ensuring it is evenly distributed.
Step 3: Cook the Paniyaram
- Heat a paniyaram pan on medium heat and brush each cavity with a small amount of oil.
- Pour the batter into each cavity, filling them about three-quarters full.
- Drizzle a few drops of oil around the edges of each paniyaram.
- Let them cook for about 5 minutes or until the bottoms are golden brown.
- Using a skewer or fork, flip the paniyaram to cook the other side for an additional 5 minutes.
Step 4: Serve
- Once both sides are crispy and golden, remove the paniyaram from the pan and transfer them to a serving plate.
- Serve hot with a side of coconut chutney and enjoy with a steaming cup of South Indian filter coffee.
Tips for Perfect Thecha Paniyaram
- Adjust the number of green chilies in the thecha based on your spice preference.
- Ensure the batter is of pouring consistency to achieve soft and airy paniyarams.
- Use a well-seasoned paniyaram pan to prevent sticking and ensure even cooking.
Serving Suggestions
Thecha Paniyaram pairs beautifully with coconut chutney, but you can also serve it with tomato chutney or a tangy tamarind dip. For an authentic experience, enjoy these bites with a cup of freshly brewed South Indian filter coffee or ginger tea.
Embrace the bold flavors of Maharashtra in this simple yet delightful snack that’s sure to become a family favorite!
