Moong Dal Paniyaram – Its Different

Moong Dal Paniyaram – Its Different

Moong Dal Paniyaram

Well I have tried out many recipes using Moong dal (Green Gram). Both with the green version of it as well the split green Gram. I have posted Moong dal Chakli and Moong Dal Sambar in which split green gram is used. I still have many recipes in my book on split green gramJ

Many of us are aware of Pesarattu, A kind of Dosa made with whole green gram. The most tasty and favourite breakfast dish of “Andhra”. It’s truly delicious when served with Ginger Chutney.

My Moong Dal paniyaram is originated from this pesarattu recipe. Moong Dal paniyaram was made with left out pesarattu batter.

Moong 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 Moong Dal Paniyaram can be served with any Chutney or Pickle

Moong 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

Moong

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

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.

Method:

  • Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding the green gram.
  • 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
  • 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
  • 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.

You Can Check out the link given below for the best deal for buying a non stick paniyaram pan

  • Prepare the seasoning with the ingredients given under the seasoning section
  • Add the seasoning to the batter and mix well

Moong Dal Paniyam-1

  • 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.
  • Take out the batter from the refrigerator and let it settle down to room temperature before preparing moong dal paniyaram
  • Heat the Non Stick Paniyaram pan, and once its hot drizzle some drops of oil in each dent and pour in One teaspoon of Batter in each dent.

Moong Dal Paniyam-2

  • Cover the Paniyaram pan with a lid and let it cook for 3-4 mins.
  • 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

Moong Dal Paniyam-3

  • Once the colour turns to golden brown and crispy remove them from the pan.

Moong Dal Paniyam-4

  • Repeat this process for the next set of paniyarams.
  • Serve with any chutney or pickle of your choice. I served it with gongura Chutney J

Moong Dal Paniyam-5

 

Moong Dal Paniyaram – Its Different
 
Recipe Type: Snacks
Cuisine: Indian
Author: Krish
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.
 

 

Share on Google+1Pin on Pinterest9.6kShare on Facebook217Share on StumbleUpon3Share on Yummly154Email this to someoneShare on Tumblr0Print this pageShare on Reddit0Digg this
 


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge