Mung beans(Moong dal) Paniyaram
Paniyaram or Kuzhi appam, a delicacy from the Southern State of Tamil Nadu in India, is usually made with a batter made from rice. It can be both savory as well as sweet. There are various recipes to make paniyaram. Apart from the traditional rice batter, paniyaram is also made with semolina and plain flour. Semolina and plain flour paniyarams can be made quickly while for the traditional kind we need to soak the rice in water for several hours and grind it into a batter. Paniyarams can be made in a traditional Kuzhi paniyaram pan, kuzhi meaning holes, or you can deep fry them by adding scoops of batter in hot oil. Fry until they turn golden brown. When you use a traditional pan they have a nice round shape as well as they are healthier than the deep fried ones. Paniyarams are usually served with a spicy tomato chutney.
In this recipe we are making paniyarams with moong dal or mung beans. They are more nutritious than the other kinds of paniyaram. Just like rice, moong dal also needs to be soaked in water for at least five hours. Therefore, this is not a quick recipe but you can make enough batter for three days and store it in the fridge. I am using skinned moong dal but if you prefer you can use the ones with skin. You might need to soak it a couple of hours longer than the skinned variety.
Ingredients:
For batter:
- Skinned Moong dal 1 cup
- Uncooked rice 2 tbsp
- Green chilis 1 to 2
- Garlic cloves 2
- Grated coconut 1/4 cup
- Tamarind 1/2 tsp(optional)
For seasoning the batter:
- Oil 1 tbsp
- Mustard seeds 1/2 tsp
- Cumin seeds 1 tsp
- Minced Ginger 1 tsp
- Chopped Onion 1/4 cup
- Chopped cilantro 2 tbsp
- Baking soda 1/8th tsp
- Salt to taste
Method:
- Wash the moong dal and rice and soak them together in plenty of water for at least five hours or overnight. If using moong dal with skin you will need to soak for eight to ten hours.
- Drain the water from the dal and rice and add them to a blender jar. Add the rest of the ingredients listed under batter to the jar, add about a quarter to one-third cup of water and grind everything into a slightly coarse batter. The batter should be thick like pancake batter.
- Transfer the batter to a container and mix in the cilantro.
- Heat the oil in a pan. When hot add the mustard seeds and let them pop. Now add the cumin seeds and ginger and saute for twenty seconds. Add in the onions and fry until the onions turn translucent. Cool the seasoning for two minutes.
- Add the seasoning to the batter along with salt to taste and baking soda. Mix well.
- Heat a kuzhi paniyaram pan on medium heat. Drop 1/4 tsp of oil into each hole in the pan.
- When the oil is hot, scoop a tablespoon of batter into each hole. After thirty seconds to minute, depending on the heat, the bottom of the paniyaram would have turned golden brown. At this point gently flip the paniyaram. Let the other side also turn golden brown. Remove them from the pan and serve.
- Enjoy!
Notes:
You can use either the skinned or unskinned moong dal. Just the soaking times will differ.
Adjust the quantity of all the other ingredients to suit your taste.
This batter needs to be on the thicker side.
If you do not have a kuzhi paniyaram pan, make pancakes with this batter. Just dilute the batter a little with water. Moong dal pancakes are very tasty too.
Baking soda is added to make the batter fluffy.
You can ferment this batter for a few hours if you like.
Mung beans(Moong dal) Paniyaram In this recipe we are making paniyarams with moong dal or mung beans. They are more nutritious than the other kinds of paniyaram. Just like rice, moong dal also needs to be soaked in water for at least five hours. Therefore, this is not a quick recipe but you can make enough batter for three days and store it in the fridge. I am using skinned moong dal. if you prefer you can use the ones with skin. You might need to soak it a couple of hours longer than the skinned variety.
Prep Time: 6 hours Cook Time: 5 to 10 mins Total Time: 6.15 hours Makes: 4 servings
Ingredients:For batter: - Skinned Moong dal 1 cup
- Uncooked rice 2 tbsp
- Green chilis 1 to 2
- Garlic cloves 2
- Grated coconut 1/4 cup
- Tamarind 1/2 tsp(optional)
For seasoning the batter: - Oil 1 tbsp
- Mustard seeds 1/2 tsp
- Cumin seeds 1 tsp
- Minced Ginger 1 tsp
- Chopped Onion 1/4 cup
- Chopped cilantro 2 tbsp
- Baking soda 1/8th tsp
- Salt to taste
Method:- Wash the moong dal and rice and them together in plenty of water for at least five hours or overnight. If using moong dal with skin you will need to soak for eight to ten hours.
- Drain the water from the dal and rice and add them to a blender jar. Add the rest of the ingredients listed under batter to the jar, add about a quarter to one-third cup of water and grind everything into a slightly coarse batter. The batter should be thick like pancake batter.
- Transfer the batter to a container and mix in the cilantro.
- Heat the oil in a pan. When hot add the mustard seeds and let them pop. Now add the cumin seeds and ginger and saute for twenty seconds. Add in the onions and fry until the onions turn translucent. Cool the seasoning for two minutes.
- Add the seasoning to the batter along with salt to taste and baking soda. Mix well.
- Heat a kuzhi paniyaram pan on medium heat. Drop 1/4 tsp of oil into each hole in the pan.
- When the oil is hot scoop a tablespoon of batter into each hole. After thirty seconds to minute, depending on the heat, the bottom of the paniyaram would have turned golden brown. At this point gently flip the paniyaram. Let the other side also turn golden brown. Remove them from the pan and serve.
- Enjoy!
Notes:You can use either the skinned or unskinned moong dal. Just the soaking times will differ. Adjust the quantity of all the other ingredients to suit your taste. This batter needs to be on the thicker side. If you do not have a kuzhi paniyaram pan, make pancakes with this batter. Just dilute the batter a little with water. Moong dal pancakes are very tasty too. Baking soda is added to make the batter fluffy. You can ferment this batter for a few hours if you like.
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