Paasipauppu Aval Paniyaram – Moongdhal Paniyaram

I like to try new recipes particularly the savoury ones , and I had bookmarked this recipe  and  am very happy that i tried it out. The taste was awesome and the crispy texture on the outside and soft fluffiness inside was too good. As fermenting is not necessary, it is fast to cook and can be served with a chutney of your choice
Recipe Source:Spicy Treats
Moongdal/ Paasi paruppu     1 cup
Aval                                      1/2 cup
Cumin seeds                         1/2 tsp
Fennel seeds                         1/2 tsp
Green chillies                         3
Curry leaves                          few
Ginger                                  1/2″ piece
Coriander leaves                   3 tbsp
Onion                                   1
Asafoetida                            1/4 tsp
Salt                                       to taste
Oil                                        as needed
Soak the Moongdal and poha together for 2 hours
Drain. add cumin, fennel and green chiilies to this
Grind it into a coarse batter with a little water.
The consistency of the should be a little thicker than that of idli consistency
Transfer this to a bowl and add asafoetida,finely cut onion, ginger,finely chopped corianderleaves, curry leaves and salt. Mix well
Heat a paniyaram pan with little oil in each depression
Pour  a spoonful of batter in each hole and cook in medium flame
I like to turn it to the other side when it starts to brown
Let both the sides be properly cooked
Transfer it to a plate
Serve warm with a chutney of your choice

Linking this to South Indian cooking started by Anu and hosted by Nivedhanams



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