Horse Gram Paniyaram / Appe

 

           Check out my version of Paniyaram / Appe made of Horse Gram that are very crisp from the outside and soft inside. Healthy and nutritious, this is a no-rice recipe and is absolutely diabetic friendly. I have also added urad dal to the Horse Gram and this combo is a great substitute to rice. Serve them for breakfast along with coconut chutney and sambar. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with some mayonnaise or tomato ketchup for a change. It tastes awesome. 

         These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare this wholesome one-pot dish and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast?  

          Paniyaram / Kuzhi Paniyaram typically is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings made of any leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1 cup Horse Gram, washed & rinsed
• 1/2 cup urad dal, washed & rinsed
• 1/2 tsp. fenugreek seeds
• salt to taste
• oil for shallow frying

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• coconut chutney & sambar to serve

           Soak the Horse gram, urad dal and fenugreek seeds for 7-8 hours or overnight.

          Grind to a smooth paste. Add salt to taste and adjust the consistency. Cover and keep aside overnight to ferment. 

          Heat oil in a pan and temper with mustard seeds, asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a Paniyaram Chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered, on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.

 Soak the Horse gram, urad dal & fenugreek seeds for 7-8 hours or overnight.

Grind to a smooth paste. Add salt to taste & adjust the consistency. 

                  Cover and keep aside overnight to ferment. 

Heat oil in a pan & temper with mustard seeds, asafoetida, uard dal & curry leaves. Sauté for a few seconds.

                     Pour this tempering into the batter & mix well.

Heat a Paniyaram Chatti & grease well. Drop spoonful of the batter in it && cook, covered, on a low flame for 4-5 minutes or till one side is done.

Flip it over & cook the other side. Make similar Paniyarams with the remaining batter.

                       Serve them hot with coconut chutney and sambar.