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