Masala Stuffed Urad Paniyaram | Masala Ponganalu

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I am back to Cooking from Cookbook challenge after a month’s gap. Though I had recipes to share, didn’t realize how the days flew. We were cooking from the books, Amma was sharing the recipes she saw on the TV. I had made some of them myself right away.

So today’s recipe is a fancy, yet very healthy dish that can be served for Breakfast or Dinner. It works out best for either meal. I made it for dinner and it was very convenient as I had the batter ground and stocked in the fridge.

Urad dal being very healthy, is cooked in paniyaram pan with minimal oil.  Stuffing and getting it transferred to the pan is quite tricky. However once you get the hang of it, its easy to get it done.

Masala Stuffed Urad Paniyaram 

Ingredients Needed:

Urad Dal batter – 2 cups

For the stuffing

Potato – 2 medium
Onions – 1 medium
Green chilies – 2 medium
Salt to taste
Red chili powder 1/2 tsp
Turmeric powder a pinch
Oil for cooking

How to make the Masala Ponganalu

Wash and soak the urad dal for 2 hrs. Grind to a soft batter using very little water.

make the masala

MW potato for 5 to 6 mins. Peel and mash

Heat a non stick pan with oil, saute finely chopped onions and green chilies till browned. Then add the spice powders and the mashed potatoes and mix well. Cook in simmer for 5 mins. Allow to cool and make small balls.

Grease the paniyaram pan with oil, dip the balls in the urad dal batter. Place the coated balls in the appay pan and sprinkle oil over it.

Cover with lid and cook in sim till done. Flip over the other side and cook again.

Serve with chutney

This goes for the January Week 1, Cooking from Cookbook Challenge  Group.

Masala Stuffed Urad Paniyaram | Masala Ponganalu

Tried this recipe?Let us know how it was!

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  1. Next time I'll come and visit you, Valli 🙂 Twice the pleasure for me – one's your company and the other, of course, will be your food! 🙂

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