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

 

 

 

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

• Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

• Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

• After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

• Serve with any chutney

My Notes:

• Green chilli can be used instead of Idli podi
• Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai

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