Description:
Thecha is a traditional Maharashtrian chutney that is a staple in most Maharashtrian households. There are many variations of Thecha, but the most famous one includes garlic, green chilies, peanuts, and coriander. For Thecha Paniyaram, this chutney is added to the Idli batter, creating a unique and flavorful snack.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
- 2 cups Idli Dosa mixture
- 1 cup Semolina (Sooji)
- ½ cup Fresh coriander, finely chopped
- Salt to taste
- Oil for cooking
- 8 Garlic cloves
- A few Almonds
- 3 Green chilies
- A small bunch of fresh coriander, finely chopped
Preparation Time: 10 minutes
Cook Time: 20 minutes
Instructions
-
Start by heating oil in a tadka pan. Add garlic cloves and green chilies. Cook until the garlic turns golden brown. Once done, turn off the heat and add the finely chopped fresh coriander. Let it cook for a moment and then set aside.
-
In a mortar and pestle, grind the garlic, green chilies, coriander, and almonds together to make a coarse paste. Set this aside.
-
In a large mixing bowl, combine the Idli Dosa mixture, semolina (sooji), salt, and water. Mix well until the batter reaches a smooth consistency.
-
Add the prepared almond-thecha mixture to the batter and mix it thoroughly to incorporate all the flavors.
-
Heat an appe (paniyaram) pan on medium heat. Add a little oil in each cavity and allow it to heat up.
-
Pour the batter into each cavity, filling them about halfway. Drizzle a little more oil over the top of each paniyaram.
-
Cook for 5-6 minutes or until the paniyarams turn golden brown on both sides. You may need to flip them to ensure they cook evenly.
-
Once done, remove the paniyarams from the pan and serve hot.
Serving Suggestion:
Serve Thecha Paniyaram with coconut chutney and filter coffee for a perfect breakfast or snack option.
Enjoy your delicious Maharashtrian Thecha Paniyaram!
