Tamil Nadu breakfast — spiced savoury paniyaram — the Tamil Nadu breakfast ball.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Prepare fermented batter: Use well-fermented idli-dosa batter.
Season batter: Mix in 1 finely chopped onion, 2 finely chopped green chillies, a pinch of asafoetida and fresh curry leaves (chopped) into the batter. This gives kara (spicy) paniyaram its flavour.
Heat paniyaram pan: Place the kuzhi paniyaram pan on medium heat. Add 3-4 drops of oil into each cavity.
Test oil: A drop of batter in the oil should sizzle.
Fill cavities: Fill each cavity three-quarters full with the spiced batter.
Cover and cook: Cover with a lid. Cook on medium heat 3-4 minutes until base is golden.
Turn: Use a wooden skewer to carefully turn each paniyaram.
Cook second side: Add a small drop of oil. Cover and cook 3 minutes.
Check doneness: Insert a toothpick — it should come out clean.
Serve: Kara paniyaram should be golden, crispy outside and soft inside with a spicy flavour. Serve with coconut chutney and sambar.