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January 18, 2008

Protein Laden Paniyaram

When I started giving cooking classes, I arranged different lentils in a glass to showcase the different lentil we use in our cooking..now what do I with them? So this was my brainwave last week.

Black eyed peas - 2 tbsp
Masoor dhal - 2 tbsp
Yellow Moong Dhal - 2 tbsp
Channa Dhal - 2 tbsp
Green moong dhal - 2 tbsp
Whole uradh dhal (skin on) - 1/2 cup
Red Chilly - 3 to 4
Ginger - 1 inch
Curry Leaves - 2 sprigs

  • Soak all of the above except the ginger and curry leaves for about an hour.
  • Grind it to a smooth batter along with the ginger adding water as needed.
  • Chop the curry leaves and mix it with the batter.
  • Add salt to taste.
  • Let the batter sit in room temperature for about 5 hours.
  • Heat a paniyram skillet (Aebleskiver pan) .
  • Pour a ladle of batter and drizzle some oil over each of them .
  • Cook until both sides are golden brown.
I happened to see a similar skillet in Solvang, if you would like to purchase one, here is a link

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