MOONG DAL PANIYARAM


Moon Dal Paniyaram is prepared with a batter made with soaked whole Green Gram (Moong) mixed with onions, Green Chillies and is cooked on a Paniyaram Pan. Hot Moon Dal Paniyaram can be served with any chutney or Pickle
Ingredients
  • Whole Green Gram (Moong): 1 Cup
  • Rice Flour: ½ cup
  • Bengal Gram: 2 Spoons
  • Onions: 2 Medium Sized
  • Green chillies: 5-6
  • Ginger: 1.5 inch long piece
  • Cumin Seeds: 1 spoon
  • Chopped Coriander: ½ cup
  • Salt: As per taste
  • Baking Soda: A pinch
  • For Seasoning:
  • Oil: 1.5 tsp.
  • Mustard and Cumin Seeds: 1 spoon each
  • Curry Leaves Chopped: 1 spoon
  • Asafoetida: A Pinch
Instructions
  1. • Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding the green gram.
  2. • Wash moong thoroughly and soak it in fresh water and leave it aside for 5-6 hrs. If you have intended to prepare Moong dal paniyaram on Monday soak it on Sunday morning. Soak Chana Dal (Bengal Gram) Separately in a small Bowl
  3. • Drain out the water from the green gram and grind it along with Ginger, Cumin Seeds, 3 Green Chillies and salt to smooth and medium thick batter. It should be little bit thicker than the dosa batter
  4. • Take out it batter in a bowl and add rice flour, remaining green chillies sliced, Finely Chopped Onions, Coriander, Chana Dal, Baking Soda and mix well. The purpose of adding Rice flour is ensure some crispy and also prevents the batter from sticking to the hot pan.
  5. • Prepare the seasoning with the ingredients given under the seasoning section
  6. • Add the seasoning to the batter and mix well
  7. • Leave this mixture aside for some time. If you planning it to prepare it on the the next day then refrigerate this batter. It should not be left out at room temperature like idli/dosa batter.
  8. • Take out the batter from the refrigerator and let it settle down to room temperature before preparing moong dal paniyaram
  9. • Heat the Paniyaram pan, and once its hot drizzle some drops of oil in each dent and pour in One teaspoon of Batter in each dent.
  10. • Cover the Paniyaram pan with a lid and let it cook for 3-4 mins.
  11. • Now turn the paniyaram on the other side using a wooden skewer or spoon and again close the lid and let it cook for another 3-4 mins
  12. • Once the colour turns to golden brown and crispy remove them from the pan.
  13. • Repeat this process for the next set of paniyarams.
  14. • Serve with any chutney or pickle of your choice.

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