Multi legume paniyaram

HAPPY NEW YEAR

Ingredients

2 cups of mixed legumes
Salt to taste
2 red chillies
Asafoetida
1 cup raw rice
Oil as required

Soak the legumes and rice overnight. Grind it to a coarse batter with red chillies. Add salt and asafoetida. If you wish to you can add chopped onions and grated vegetables at this stage

Heat paniyaram pan and add 2 drops of oil in each impression. Now pour a big spoon full of batter in each hole and cook till crispy and slightly brown in one side. Turn and cook on other side also

Serve hot with chutney/sambar

This is my first entry to the MLLA-19th helping event started by Susan and guest hosted this month by my blog.
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Sweet rava paniyaram

Ingredients

1 cup roasted Rava
1 cup all purpose flour/maida
1 cup boiled and cooled milk
1 cup sugar
1 tsp cardamom powder
A bit of cooking soda
Ghee as required

Mix all the ingredients except soda and keep aside for an hour. Add the soda, mix well and pour a drop of ghee in each depression of the paniyaram pan. Pour this batter andd cook on very low heat till done on one side. Slowly turn and cook on other side as well.

Serve hot.
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Whole moong paniyaram

Ingredients

Moong idli batter
Finely chopped green chillies
1 Finely chopped onion
Finely chopped coriander leaves
2 tsp oil
1 tsp mustard seeds
1 tsp bengalgram dal
1 tsp blackgram dal
Few curry leaves
Bit of asafoetida

Heat oil and add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and asafoetida and pour into the vessel with batter. Add chopped onions, green chillies and coriander leaves. Mix well. Add a drop of oil in each hole of the paniyaram stone and pour the batter in it. Cook till crisp and then turn and cook on other side as well.

Serve hot with chutney/sambar of your choice.
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Oats Paniyaram

Ingredients

1 cup oats
1/2 cup rice flour
2 tbsp roasted rava
1/4 cup curds
Salt to taste
1/2 tsp ginger paste
1/2 tsp green chilli sauce
Finely chopped coriander leaves
2 tsp oil

Make a batter (consistency that of dosa batter) of all the ingredients except oil and keep covered for 10 minutes.

Add a drop of oil in each hole of the paniyaram pan and pour the batter in it. Cook till it is crisp and done. Turn and cook on other side as well with a drop of oil.

Serve hot with chutney of your choice.
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Ragi Paniyaram

Ingredients

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.

Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.

Serve hot with chutney or sambar of your choice.

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Kuzhi Paniyaram

Inspired from Cham's Kuzhi Paniyaram with changes to suit my requirements

Ingredients (Translation)

Idli batter
1/2 tsp ginger paste
Few curry leaves
Finely chopped coriander leaves
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 tsp oil
2 green chillies finely chopped

Add the tempering of bengalgram dal, blackgram dal and mustard seeds to the batter. Add the rest of the ingredients to the idli batter as well and mix.

Grease the paniyaram stone with little oil and pour the batter to a little less than the full and cook on slow flame. When it starts changing colour to golden brown, use the stick given along with the paniyaram stone to turn it over. Cook for five minutes on the other side as well.

Serve hot with chutney and sambar.

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