Tag Archives: Fritters

Whole Moong Bean Paniyaram

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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

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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

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan

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

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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

 

 

 

Baked Besan Bonda

After preparing Besan Bonda I started thinking about a particular snack place in India. We stayed in Mambalam in Chennai, and there is one “Venkatramana Boli Stall”. Thinking about that place makes me drool.  Everyday evening they prepare fresh snacks, and it will be over in no time. Their Carrot Halwa, Puran Poli and Besan Bonda are my favorites. Being so addicted to their snacks, I still remember those days when almost every Sunday Sis and I would send my father to buy. If Appa is not going there any weekend, it means Amma has prepared something at home. This Besan Bonda can be prepared easily, and is a modification of yet another recipe from my Amma’s cookbook. Amma fries it deep in oil, but I wanted to prepare a healthy version, so baked it!

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Baked Besan Bonda

Preparation time: 5 Minutes | Cooking time:  20 – 25 Minutes | Makes : 8 pieces

Category: Snacks

Ingredients:

Besan flour/ Chickpea flour/ Garbanzo bean flour/ Gram flour- 1/2 cup

Rice flour – 2 tbsp

Red chilli powder – 1/4 tsp (Adjust according to your spice level)

Big onion – 1 no , finely chopped

Carom Seeds/Ajwain – 1/8 tsp

Curry leaves – few

Asofoetida – generous pinch

Baking  soda – 1/8 tsp

Baking powder – 1/8 tsp

Ghee/oil – 1 tbsp (I used oil)

Cooking spray/Oil – to grease (I used Oil)

Method

  • Preheat the oven to 375 degree Fahrenheit
  • Combine all the ingredients in a mixing bowl and water to make a thick paste. Grease your hand with oil and make small ball-shaped pieces

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  • Take a muffin tray and grease it  and place the small pieces. Put the tray in the preheated oven. After 10-12 minutes, turn sides and bake for another 10-12 minutes

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My Notes:

  • You can also deep fry
  • You can add any veggies of your choice

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

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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

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  • 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

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

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  • Serve with any chutney

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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.

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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

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

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My Notes:

Instead of oil you can even use cooking spray