Let me share my version of paniyaram made of mixed lentils, that are crisp from outside and soft from inside. I have also added some chopped onion, green chilies and few dry spices. Any veggies of your choice can be added to it to make them more wholesome. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney.
- 1 tbsp. tuvar dal (pigeon pea lentil)
- 1 tbsp. chana dal (Bengal gram lentil)
- 1 tbsp. masoor dal (red lentil)
- 1 tbsp. moong dal (split green gram)
- 1 tbsp. urad dal (split black gram)
- 1 tbsp. brown rice
- pinch of fenugreek seeds
- 1/2 tsp. kalonji
- 1 onion, chopped
- 1-2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. red chili powder
- 2-3 tbsp. oil
Soak the lentils, rice and fenugreek seeds overnight or for 4-5 hours. Grind to a fine paste.
Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin.
Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered on a low flame till one side is well browned.
Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter.
Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.