Masala Paniyaram Recipe

• Heat oil and add mustard seeds. Allow them to pop and add hing as well as onions. Fry until they turn light golden brown. Remove from the heat and add coconut.
• Allow the coconut to be lightly toasted and combine with dosa batter and coriander leaves. Add salt and mix well. Keep aside.
• Heat paniyaram pan and fill all slots up to the 1/3 level with oil. If you use anon-stick pan, you could add lesser oil too. When the oil is heated, add the batter into each slot, filling it completely.
• Cook the paniyaram for 3-4 minutes on a medium-low flame. Heat until one side turns brown.
• Flip the paniyaram with a skewer once the top has risen and it is not runny any longer. Cook evenly on both sides.
• Remove using the skewer when both sides turn golden brown.

Trivia

Interestingly, the paniyaram pan used in this masala paniyaram recipe has variants used across the world. For instance, similar pans are found in Denmark for making special kinds of pancakes. Since pancakes were made traditionally with bits of apple, the pan is termed “ebleskiver” pan, which is Danish for apple slices.

It is thus easy to make paniyaram wherever you are in the world! It’s indeed remarkable how similar cooking utensils and equipment find their way into very different cuisines and cultures.