Thecha Paniyaram

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Thecha is one of the popular relish from the state of Maharashtra in India. It is a spice mix, prepared using chilies, groundnut’s and garlic as the main ingredients. An Indian version of pesto you may call it sans the parmesan cheese. 🙂 There are various versions of it, some like to roast the ingredients and then pound it using a mortar and pestle, while the others pound the ingredients first and then fry it in little oil later. Either ways, it makes for a wonderful accompaniment with an Indian meal.

Thecha’s are Mr’s favorite and I love my South Indian bit in paniyaram’s. So, to entice both our taste buds I combined the two and came up with this wonderful recipe of making Thecha Paniyaram’s. 🙂

Paniyaram’s are a kind of savory donut balls, shallow fried in a paniyaram pan / kallu. The pan is similar to the Danish Aebleskiver pan.

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But, but, the thecha mixed in these paniyaram’s have a little twist to it. Instead of the traditional groundnut’s, I added the walnuts. The walnut’s render a beautiful nutty taste to the paniyaram’s. Paniyaram’s here are prepared with the leftover idli/dosa batter to make the recipe easier. Roasted Semolina has been added to the dosa batter to make it crispier.

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These spicy, garlicky paniyaram’s can be had as it is or with freshly made coconut chutney. To make it even more innovative, serve it as an appetizer at your next house party. 🙂

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Serves: 4

Ingredients

  • 2 cups Dosa Batter
  • 1 cup Roasted Semolina
  • 1/4 cup Coriander Leaves, finely chopped
  • Oil for making Paniyaram’s
  • Salt to Taste

Ingredients to make Walnut Thecha:

  • 1/4 cup Walnuts
  • 6 cloves Garlic
  • 1/4 cup Coriander Leaves
  • 3 Green chilies

Method :

  • We need to first start by making the thecha by sauteing the garlic and green chillies in a little oil in a tadka pan.
  • Once the garlic are lightly brown, turn off the heat and add the coriander leaves and let it wilt in the heat.
  • Now, pound the above ingredients along with walnuts using a mortar and pestle. The thecha is ready.
  • Take a big bowl, add in the dosa batter, roasted semolina, coriander leaves, prepared thecha, season with salt and mix well.
  • Now, heat the paniyaram pan / kallu on medium heat, brush it with a little oil on each cavity.
  • Gently pour a small spoon full into each cavity and pour a little oil over the sides.
  • Let the paniyaram cook at the bottom, this will take around 10 minutes.
  • Now, flip over the paniyaram’s and cook on the other side.
  • Once, the paniyaram’s are done, take it out in a serving plate and proceed further with the remaining batter.
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