Mixed Dal Paniyaram

Recipe by

Priya Suresh

Total Time:
2-4 hours

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Vegetarian Recipe

Course: Snacks Recipe

Cuisine: Indian Recipe

Technique: Shallow-Fried Recipe

Difficulty: Medium

Now who doesn’t like some well-cooked, crunchy and tasty Paniyaram with chutney or ketchup on a cold rainy evening? Not only is Paniyaram a great evening snack, but it also makes for a great appetizer to be served at dinner parties to your guests.

Firstly, the rice and dals need to be soaked together for at least 2 hours. After that, the two need to be ground into a coarse paste in the grinder after adding salt, grated coconut, red chillies and fennel seeds. After that, keep the batter aside.

In heated oil, add chana dal, urad dal, and mustard seeds and when they splutter, add curry leaves and chopped onion, and sauté them till the onion turns translucent.

Adding the sautéed onions to the batter gives it a different spin; stir it well. Next, a Kuzhi Paniyaram pan needs to be heated on medium heat before coating it well with a few drops of oil. Now pour the batter carefully into each slot and allow it to cook on a simmer. Once one side is done, turn the Paniyaram. Ensure that both sides are cooked and have a golden-brown colour.

Serve with coconut chutney. Yum!

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , DRY FRUIT MODAK

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Ingredients

2 cups - idli rice
1 cup - channa dal
1/2 cup - toor dal
1/4 cup - urad dal
1/4 cup - moong dal
4 - dry red chillies
2 tbsp - grated coconut
1 tsp - fennel seeds
salt to taste
oil as needed
For tempering: 1 - onion (chopped)
1/4 tsp - mustard seeds
1/4 tsp - urad dal
1/4 tsp - channa dal
5 - curry leaves

How to Make Mixed Dal Paniyaram

Soak the dals and rice together for at least 2 hours.
Grind the dals and rice into a coarse paste in a grinder. Add the fennel seeds, red chillies, grated coconut and salt while grinding. Keep the batter aside.
For the tempering, heat enough oil and add the mustard seeds, urad dal and channa dal.
When they turn brown, add the chopped onion and curry leaves. Saute until the onion turns translucent.
Add the sauteed onions to the batter and give a stir.
Heat a kuzhi paniyaram pan on medium heat and pour a few drops of oil.
Pour a ladle of the batter and cook on simmer.
Serve with coconut chutney.
Recipe courtesy: Priya Easy N Tasty Recipes

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