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THECHA PANIYARAM

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THECHA PANIYARAM

Thecha is a very popular dry chutney from the state of Maharashtra. No meal in Maharashtra is complete without a little thecha. There are various kinds of thecha that are prepared, however the basic one consists of roasted and pounded garlic, green chillies, peanuts and coriander. It is best to prepare with the leftover sour dosa batter. We have added a healthy thecha prepared with almonds to the left over dosa batter to prepare yummy thecha paniyarams.
Serve the Thecha Paniyaram Recipe for kids lunch box or as a tea time snack with coconut chutney.



Thecha Paniyaram Recipe




Ingredients


    2 cups Idli-Dosa batter
    1 cup Semolina
    1/2 cup Coriander leaves (Dhania) , finely chopped
    Salt , to taste
    Cooking oil , to drizzle

    Ingredients for the thecha
    8 cloves Garlic
    Almonds , a handful
    3 Green Chillies , (adjust)
    Coriander leaves (Dhania) , a hand full, finely chopped

Method:

Lets begin with making the thecha mix for the Thecha Paniyaram Recipe.
Heat a teaspoon of oil in a small tadka pan, add the garlic, green chillies and saute till the garlic cloves turn golden in colour.
Switch off the flame, add the coriander leaves and let it wilt in that heat.
Now, pound the roasted garlic, green chillies. coriander along with almonds to a coarse mix using a mortar and pestle. Keep aside.
Take a big bowl, add the sour dosa batter, semolina, season with salt, add enough water to make a thick flowing batter.
Add in the almond thecha that we prepared earlier and mix well.
Now heat the paniyaram pan on medium heat, brush it with oil on each cavity, pour a little batter on each cavity of the paniyaram mould.
Add a few drops of oil on the sides of each paniyaram and let it turn golden brown on its surface. This will take arpund 5 minutes.
Flip over and let the other side also cook for another 5 minutes.
Remove the paniyarams in a bowl and prepare the rest with the remaining batter.
Serve theThecha Paniyaram Recipe for kids lunch box or as a tea time snack with coconut chutney

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