Dal Palak Paniyaram / Appe

 

            Check out my version of paniyaram made of mixed lentils, where I have added some chopped spinach, onion, green chilies and few dry spices. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with tomato ketchup or any homemade chutney. So check out the step by step pictorial recipe to prepare it. 

   

         Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup mixed dal (lentils), soaked overnight
• 2 cups loosely packed spinach, chopped finely
• 1/2 tsp. cumin seeds
• 1 tsp. red chili paste
• 1 onion, chopped 
• 1 green chili, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. amchur powder
• pinch of baking soda 
• 2-3 tbsp. oil 

          Soak the lentils overnight or for 4-5 hours. Grind to a slightly coarse 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. Drain on a kitchen towel.

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.

Mix ground lentil along with rest of the ingredients (except oil) into a 

                        semi-thick batter.

                      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 & cook the other side too, till done. Prepare similar paniyaram 

                    with the remaining batter. 

                                  Drain on a kitchen towel.

Serve as a tea time snack / appetizer with tomato sauce or green chutney.

Mixed Dal Paniyaram

           

          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. 

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe

• 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. 

        

Mixed Dal Farre / Fara

 

         This traditional snack from Uttar Pradesh is very popular and is especially made during special occasions and festivals. It almost resembles gujiya and is a savoury version of it. These healthy small bites can be either boiled or steamed and then stir fried. You can enjoy it as an appetizer with any chutney or sauce. They are also ideal as a tea time snack. So check out the step by step pictorial recipe to prepare it. 

          It is typically stuffed with chana dal, but I gave a twist by replacing chana dal with mixed dal. The outer layer is generally prepared with rice flour or plain flour, but I substituted with wheat flour for a healthy touch. They are an ideal snack menu for kitty party, can be packed for picnics or can be relished as a lunch box meal. 

Dough - 

• 1/2 cup whole wheat flour
• pinch pf salt
• 1 tsp. oil
• water as needed 

Stuffing - 

• 1/2 cup mixed lentils, soaked overnight
• 2-3 garlic cloves
• 1/2" ginger
• 2 green chilies
• 1/2 tsp. cumin seeds
• salt to taste 
• 1/2 tsp. turmeric powder
• pinch of asafoetida
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped

Tempering - 

• 2 tbsp. oil + 1 tsp. oil 
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves 
• 1 tsp. red chili powder
• 1 tbsp. coriander leaves

           For the dough - In a bowl, mix together the whole wheat flour, salt and oil. Then add water, little at a time and knead a tight dough. Cover with a wet cloth and keep aside for 10 minutes.

          For the stuffing - Blend together the soaked dal, ginger, garlic, green chilies and cumin seeds into a coarse paste. (Do not add any water). Add rest of the ingredients and keep aside. 

          Divide the dough into equal small balls. Roll each of them just like a poori. Place some of the stuffing and seal all edges with a fork. Make similar farre and keep aside. 

          In a pan, bring sufficient water to boil. Add some some salt and 1 tsp. oil. Gently drop the prepared farre and boil for 15 minutes. 

          When done, remove with a slotted spoon and keep aside. After it cools down, cut into pieces and keep aside. 

          For the tempering - Heat 2 tbsp. oil in a pan and temper with mustard seeds cumin seeds and curry leaves. After it stops spluttering, add chili powder and give it a stir. 

          Add the farre pieces and give it a toss. Stir fry for a minute and switch off the flame.

          Garnish with coriander leaves and serve as an appetizer with sauce or green chutney or as a tea time snack.

                                        The prepared stuffing.

                                      Roll each ball of dough into a poori. Place some of the 

                                      stuffing and seal all edges with a fork. 

                                     Bring sufficient water to boil. Add some some salt and

                                     1 tsp. oil. Gently drop the prepared farre.

                                     Boil for 15 minutes. 

                                    Remove with a slotted spoon and keep aside. 

                                     After it cools down, cut into pieces and keep aside. 

                  Heat 2 tbsp. oil & temper with mustard seeds, cumin seeds & 

                curry leaves. After it stops spluttering, add chili powder & give

                it a stir. 

                                      Add the Farre pieces and give it a toss. Stir fry for a 

                                      minute and switch off the flame.

                                    Garnish with coriander leaves.

             Serve as an appetizer with sauce / green chutney or as a tea time snack.

Minty Mixed Lentil Crepes / Pancakes / Cheela

          How about starting your day with some healthy stuff? So here are some mixed dal cheela / crepes for you where I threw in some mint leaves for some lingering aroma. I also added flaxseed and nigella seeds. You may omit it if you please. Serve these nutritious crepes along with some homemade chutney or pickles. They may also be had as a snack, as a light meal or packed for lunch.

• 1/2 cup mixed lentils, soaked overnight
• handful of mint leaves
• salt to taste
• pinch of turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1-2 green chilies
• 1" ginger
• 1 tsp. flax seed
• 1 tsp. nigella seeds (kalonji)
• oil to shallow fry

          Blend all the above mentioned ingredients (except oil, flaxseed & kalonji) along with some water into a smooth batter. Adjust water to make it of a pouring consistency.

          Add the flaxseed and kalonji and stir well. Heat a nonstick tawa and pour a ladleful of the batter. 

          With the back of the ladle spread it into a round disc. Drizzle some oil around the edges and cook on a medium flame till it turns light brown.

          Gently flip it over and cook the other side too. Transfer to a serving plate. Make similar crepes with the remaining batter and serve with any chutney or pickle.

Mixed Dal Palak Pakora (Mixed Lentil Spinach Fritters)

          A bowl of hot and crispy pakoras is anytime welcome. If it happens to be a rainy day or a cold winter night, then the excitement reaches to another level. So how about trying out some mixed lentil and spinach pakoras / fritters? Enjoy these yummy small bites as a tea-time snack or as an appetizer with any chutney of your choice or tomato sauce. 

• 1/2 cup mixed dal, soaked overnight
• salt to taste
• 1" ginger
• 2 green chilies
• 2-3 tbsp. spinach puree
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. garam masala powder
• 1 tsp. flax seed
• pinch of baking soda
• oil to deep fry

          Blend together all the above mentioned ingredients (except flax seed and oil) into a smooth paste. Add very little water only if needed. 

          Add the flax seed and the baking soda. Whisk well and refrigerate for an hour. 

          Heat oil in a pan and drop spoonful of it and fry on a medium flame till light golden in colour. Drain on a kitchen towel and serve with any homemade chutney or sauce. 

Mixed Lentils & Beetroot Cheela / Pancakes / Crepes

          If you are looking for a healthy breakfast that is both nutritious and wholesome, then try this simple and easy cheela made of mixed lentils and some beetroot puree. A great way to camouflage and serve to fussy kids and grown ups alike. 

           You can also throw in some chopped greens like spinach, coriander leaves, mint, etc. for some added flavor. Serve them hot with either pickle or any homemade chutney. Enjoy for breakfast, evening snack or as a lunch box meal. 

• 2 tbsp. each of masoor, moong, chana, urad & tuvar dal
• 1" ginger
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. beetroot puree
• oil to shallow fry

          Soak the lentils overnight. Then grind into a fine paste along with ginger, green chilies and  required quantity of water.

          To the ground batter, add the beetroot puree and all the dry spices. Mix well and keep aside for 10 minutes.

          Heat a tawa / griddle and add few drops of oil. Sprinkle some water and once it sizzles off wipe clean with a tissue.

          Spread a ladleful of the batter and spread it into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on a low flame till one side is done, before flipping it over to cook the other side. Transfer to a serving plate.

          Make similar cheelas with the remaining batter and serve them hot with chutney or pickle.

Mixed Dal Modak (Ganesh Chaturthi special)

          Modak is a sweet dumpling that is offered to Lord Ganesha. Without it celebrating Ganesh Chaturthi is incomplete. There are many types of modak available. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

           But today I would like to share a modak recipe made out of mixed lentil powder. Very easy to prepare, they can be made in a very short time. The end result are these yummy modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare it.

• 1 cup mixed dal powder (masoor, chana, urad, moong & tuvar dal)
• 1/2 cup sugar, powdered
• 1/4 tsp cardamom powder
• 2 tbsp. ghee
• 2-3 tbsp. milk or as required
• chopped nuts / sugar crystals to garnish (opt)

          Take equal quantities of each of the lentil and soak them overnight. Next day, drain and sun dry them. Then powder and keep in an airtight container for later use.

          In a pan, heat ghee and stir fry 1 cup dal powder for a minute or two till you get a nice aroma coming through.

          Switch off the flame and add the powdered sugar and cardamom powder. Mix everything well and let it cool down.

          Add milk little at a time to make it moist. Divide into equal portions and give a modak shape to each portion.

          Sprinkle some sugar crystals / chopped nuts and offer to Lord Ganesha. 

                  Heat ghee & stir fry dal powder for 1-2 min. or till you get  a nice aroma.

                            Switch off flame & add powdered sugar & cardamom powder. 

                                  Mix well & let it cool down.

                    Add little milk to make the mix moist. Divide into equal portions & give a 
                    Modak shape to each portion.

                     Sprinkle some sugar crystals / chopped nuts & offer to Lord Ganesha.