Whole Moong Bean Paniyaram

When I was thinking what to prepare for breakfast next day, I saw a fresh pack of whole moong bean in the kitchen. Usually I do pesaruttu with whole moong bean for breakfast. Thought of doing something else this time, and my Tamilian roots thought about paniyaram. Previously I did Adai paniyaram with lentils and rice, this time wanted to skip rice.

Whole Moong Bean Paniyaram:

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

Recipe Category: Breakfast

Ingredients:

Whole Green Moong bean/Mung Bean –  1 cup

Toor dal – 1/4 cup

Channa dal – 2 tbsp

Onion – 1 finely chopped

Cumin Seeds – 1/4 tsp

Green Chilli – 1

Ginger – 1/4 tsp

Hing – a generous pinch

Oil – 2 tbsp

salt as needed

Method:

• Soak the three lentils together for about 4 hours (I soaked in warm water)
• Drain the water, and Grind into a coarse paste, along with green chillies, cumin seeds and ginger, by adding water
• Mix with onion, hing and salt. If required add some more water for the batter

• 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

 

My Notes:

• Instead of oil you can even use cooking spray
• If you do not have kuzhi paniyaram pan, you can deep fry them in oil or make dosage
• You can add any veggies of your choice
• Instead of green mong bean, yellow moong dal can also be used

 

 

 

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