Thecha Paniyaram Recipe

Step 1: To begin making Thecha Paniyaram Recipe we will first make the thecha

Step 2: 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

Step 3: Once done turn off the heat and add the coriander leaves to the pan

Step 4: Let the coriander leaves wilt with the heat of the pan

Step 5: Now, pound the roasted garlic, green chillies and coriander leaves along with almonds to a coarse mix using a mortar and pestle

Step 6: Keep aside

Step 7: Take a big bowl, add the sour dosa batter, semolina, salt to taste and enough water

Step 8: Mix well to combine to make a thick flowing batter

Step 9: Add in the almond thecha that we prepared earlier and mix well

Step 10: Now heat the paniyaram pan on medium heat, brush each cavity with oil and pour a little batter in each cavity of the paniyaram mould

Step 11: Add a few drops of oil on the sides of each paniyaram and let the Thecha Paniyaram turn golden brown on its surface

Step 12: This will take around 5 minutes

Step 13: Flip the Thecha Paniyaram over and let the other side also cook for another 5 minutes till golden brown on both sides

Step 14: Once done transfer the Thecha Paniyaram into a serving plate and serve hot

Step 15: Serve the Thecha Paniyaram Recipe for breakfast or as a tea time snack with coconut chutney and  South Indian Filter Coffee