Adai Paniyaram – Savory Lentils & Rice Balls

Adai paniyaram is a different version of Kuzhi Paniyaram. Normally we make masala paniyaram with left over idly batter, for a change I tried Panniyaram with leftover Adai batter for breakfast. Adai batter is a mixture of rice and various lentils with flavors of ginger and red chillies. With this batter we generally make Adai Dosai.

Adai Paniyaram:

Preparation Time : 10 mins | Soaking time: 4 hours | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Boiled Rice (Boiled Rice used for making Idli/Dosa) – 1/4 cup

Raw Rice  – 1/4 cup

Moong dal –  1/4 cup

Toor dal – 1/4 cup

Channa dal – 1/8 cup

Onion – 1 finely chopped

Red chillies – 3

Curry leaves few

Ginger – 1/4 tsp

Coriander leaves a small bunch

Hing a generous pinch

Oil – 2 tbsp

salt as needed

Method:

• Soak the rice and the lentils together for about 3 hours
• Drain the water, and Grind into  course paste along with red chillies and ginger. Add required amount of water
• Mix with onion, coriander leaves, curry leaves, hing and salt.  Adjust the qty of water as needed
• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

• After one side is cooked well, turn the paniyaram and cook the other side. Serve with any chutney / jaggery / aviyal

My Notes:

Instead of oil you can even use cooking spray

 

 

 

 

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