Pasi Paruppu Paniyaram - Moong Dal Paniyaram

Paniyarams are just awesome breakfast items. Super healthy, Super Tasty, Kid Friendly -What more can you ask for. This Paniyaram is just perfect cause it is mainly Moong dal based. No rice, just a little poha. If you love Paniyarams, bet you will love this as well.

Recipe from Sangeetha's blog.

Ingredients

Yellow Split Moong dal 2 cups
Poha/Aval 1 cup

Onion 1 finely chopped
Green chilli or red chilli 1-2 finely chopped
Curry leaf few finely chopped
Ginger 1 inch finely chopped

Salt and oil (if using)



Method of Preparation

1. Soak Moong dal overnight (or atleast a couple of hours).

2. Wash the Aval/Poha under a tap in a sieve till it is soaked well. If your poha needs more soaking time, soak that as well.

3. Grind drained moong dal, poha, green chilli or red chilli, curry leaf and ginger into a paste. Add very little water and make a very thick dough (like adai maavu, thicker than idli maavu). You can add more after the dough is prepared as well.

4. Mix finely chopped onions and salt to the batter.

5, Heat a paniyaram pan. Pour batter into the holes. Cook on one side. Turn and cook on the other side. Repeat for the rest of the dough. You can add a little oil to the holes if you want. I made some   batches with oil and some without. I think it tasted almost the same.

Serve with some chutney of your choice. A few chutneys that we love with paniyarams are below.

Tomato Chutney
Red Chilli Chutney
Naga Tomato Chutney (No oil)

Also check out the other variations of Paniyarams in my blog.

Authentic Paniyaram - not idli batter
Vegetable Paniyaram
Adai Paniyaram



This one is part of Palooza in a Pan. This month we are cooking with Legumes. Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)
Mediterranean Vegan Sandwich

Vegetable Paniyaram

Paniyaram is a traditional Chettinad recipe. It is soooo tasty, no wonder it is so popular. I got an authentic recipe some time ago from a friend's mom and have made it many times. The ratio of dal and rice in that is not the same as Idli Batter. I have posted that recipe here.

But you do not have to wait for making that batter to enjoy a good Paniyaram. You can always make it with Idli batter. But let me tell you, you must try this ratio as well. It does taste better.



So what is special about today's recipe? As moms we are always trying to feed healthy food to our little ones (and not so little ones). This recipe is a solution to all your problems. It is loaded with veggies. And the kids won't suspect it as it is well masked. It looks like a deep fried snack, another Brownie point with you kid. But interestingly, it is oil free. Make sure you own a non stick Paniyaram Pan. I have used a little oil to saute the onions. You can skip that if you want to keep it oil free.

Ingredients

Idli Maavu/Batter (made with 1.5 cups of rice, 1/2 cup of urad, 1/2 tsp of methi seeds)
Onions 1 finely chopped
Zucchini 1 grated
Carrots 2 grated
Green chillies (optional) 2
Curry leaves few
Mustard 1 tsp
Jeera 2 tsp

Oil and salt to taste



Method of Preparation

1. Heat a little oil in a pan. Add mustard. When it sputters, add the jeera, curry leaves and green chilli.

2. When it sizzles, add the finely chopped onions. Saute till it starts to brown a little.

3. Cool that a little and add to the idli/paniyaram maavu. Add grated carrots and grated zucchini to the maavu/batter. If you are looking for recipe for Maavu/Batter do check here

4. Heat Paniyaram pan. Pour a little batter to the holes. Cook on one side, turn and cook on the other side.

You can optionally add a few drops of oil to the holes to get a crispy paniyaram.

Serve with some spicy chutney. Watch out this space tomorrow for the Chutney recipe.. Nope, it is not your regular tomato chutney

Adai Paniyaram

Does the name interest you?? It was an interesting experiment and it turned out to be very tasty. I made some adai batter and instead of making it into dosas, I made paniyarams with it. It was nice and crunchy. We all loved it. It is a great way to make your little one eat a protein rich breakfast. Sure to be a hit with kids.

I am repeating the steps for making adai batter as well here. The batter should be thicker than adai dosai batter.



Ingredients

Boiled Rice (Boiled Rice used for making Idli/Dosa) 1/2 cup

Raw Rice 1/2 cup

Whole peeled Urad dal 1/2 cup

Toor dal 1/2 cup

Channa dal 1/4 cup

Coconut 1/2 cup

onion 1 small cut into small pieces

Red chillies 6

Green chillies 2

curry leaves few

coriander leaves a small bunch (optional)

hing

Oil and Salt to taste

Method of Preparation

1. Soak the rice and the dals together for about 3 hours.

2. Drain and Grind into a course paste along with green chillies, red chillies, coriander leaves and curry leaves adding enough water.

3. Mix with coconut, onion, hing and salt.  Adjust water as needed.

4. Heat the paniyaram pan. Add a little oil if desired. Spoon in the batter to the pan.

5. Once one side is roasted and cooked well, turn and cook the other side.

Super delicious snack/breakfast is ready to be served.





Sending this to the Toddler Healthy Breakfast/Dinner (Nithu's event) hosted by me this month.

Kuzhi Paniyaram

I enjoyed Paniyaram for the first time at a friends place. They are from a chettinad village near karaikudi. It was so good. No words can describe paniyarams - crispy on the outside and spongy on the inside. As I have already mentioned, I am not a big fan of Idli (yes yes I know, I am not allowed to say that out loud). But Paniyarams are one of my favourites.



When I googled for recipe, most websites/blogs mentioned about using idli batter. I decided to double check with my friend. She asked her mom and she gave me a slightly different combination. So I decided to go with their recipe as it is their traditional tiffin. Thanks Nachal and Muruga.




For Preparing the batter

Ingredients

Boiled Rice/Idli Rice 2 cups
Raw Rice 2 cups
Urad dal 3/4 cup
Fenugreek seeds 1 tsp

Method of Preparation

1. Soak the rice and dal along with methi seeds in a vessel for 5-6 hours.

2. Grind them together into a fine paste. I feel that grinding in a Grinder makes idli, dosa, appam, paniyaram etc taste better. It comes softer that way.

3. Do not add a lot of water. Just add enough to keep the grinder going. Grind till it is smooth. It took me about 30 minutes in my grinder.

4. Pour into a big vessel, mix salt. There is another theory that mixing with hand is better for fermentation. Not sure how far this is true. But I always follow it.

5. Keep it for 12 -24 hours till it ferments and rises. It takes longer here the temperature in now around 5 C. The batter is ready for tempering.




For Tempering

Ingredients

Onion 1 very finely chopped
Green chillies
Curry Leaves

Mustard 1 tsp
Jeera 2 tsp

Method of preparation

1. Heat oil in a pan. Add the mustard.

2. When it sputters, add the jeera, curry leaves and green chillies.

3. When it sizzles, add the onions and saute till it starts to brown.

4. Mix with the batter.

Method of Preparing Paniyaram

1. Heat the paniyaram pan.



2. Optionally add a little oil to each hole. The one I used was non stick. So I made some batches with a little oil and some with out.

3. When the pan and oil heats, add the batter into each hole. Fill a little over 3/4 the hole. It will be easier to turn that way.

4. Cook till one side is browned. Turn and cook the other side.

5. Repeat for the rest of the batter. Enjoy with Chutney of your choice. Tastes great with Tomato Chutney.





Linking this to Lets Cook - Rice event hosted by Radhika
Linking this to Walk thru Memory Lane hosted by Gayathri

Linking this to New Year New Dish by Nupur
Linking this to Cooking Challenge - flavours of Tamil Nadu by Vidya