Name: Moong Dal Paniyaram recipe by krishnakumari m at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: Whole Green Gram (Moong): 1 Cup; Rice Flour: 1/2 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: 1/2 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

ABOUT Moong Dal Paniyaram RECIPE

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.

Ingredients Serving: 4

Whole Green Gram (Moong): 1 Cup
Rice Flour: 1/2 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: 1/2 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

Wash moong thoroughly and soak it in fresh water and leave it aside for 5-6 hrs. 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.
Take the batter in a bowl and add rice flour, remaining green chillies sliced, finely chopped onions, coriander, chana dal, baking soda and mix well.
Add the seasoning to the batter and mix well.
Leave this mixture aside for some time. It should not be left out at room temperature. Keep in the fridge if not using.
Heat the Paniyaram pan, and once it is hot drizzle some drops of oil in each dent and pour in one teaspoon of batter in each dent. Ensure the batter is at room temperature by then.
Cover with a lid and let it cook for 3-4 minutes.
Turn the paniyaram on the other side and again close the lid. Let it cook for another 3-4 minutes.
Once the colour turns to golden brown and crispy remove them from the pan. Repeat this process for the next set of paniyarams.
Serve with any chutney or pickle of your choice.

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