681.Mixed Dal Paddu

MEGA BLOGGING MARATHON -SEPT 2017 

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES

DAY: 1

I’m taking part in the MEGA Blogging marathon for the first time. It’s proving to be quite a challenge getting 26 protein rich recipes together especially when I’m a vegetarian/eggetarian. However, its through this challenge that I’ve learnt, there are so many sources of protein that lacto ovo vegetarians can include in their diets.

My dad was visiting us in Montreal in Aug. He loves all his fried snacks and enjoys them for his brunch. Now all those who live in small apartments in the western world know that deep frying can be a bother especially when you don’t have multiple windows or doors to open up as in India or Kenya to let fresh air come into your home. As much as I would have loved to serve him with bhajias that are deep fried, I opted for a healthier and more ‘air friendly’ paddus. I hate it when the smell of hot oil lingers on in the air.He didn’t complain so I guess, the paniyaram pan and I passed the test.

So here’s a recipe for mixed dal paddus which we snacked on without any guilt. I seriously don’t miss the fried version (okay I know they turn out much crunchier) but the taste wins and the paddus did turn out crunchy as I added a little bit more oil for my dad.

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source. 

Protein sources in this recipe are peas, moong dal, lentils,  split chickpeas, spinach.

 

 

 

MIXED DAL PADDU
makes about 28-30

¼ cup masoor dal(orange lentils)
¼ cup chana dal (split chickpeas)
¼ cup moong dal with skin(split green gram)
¼ cup dried pea dal (dried split green peas)
1 medium onion, finely chopped
1 cup finely chopped spinach
1 tbsp ginger paste
2-3 finely chopped green chilli or 1 tsp chilli paste
1½ tsp salt
a generous pinch of soda bicarbonate
1 tsp cumin seeds (jeera)
1 tsp garlic paste
¼ cup water

little oil to add to the paniyaram pan (ebelskiver pan)

Tomato onion and garlic chutney:

2 large tomatoes finely chopped
1 small onion finely chopped
5-6 cloves of garlic
2 tsp red chilli powder
½ tsp salt
4-6 curry leaves
a generous pinch of asafoetida

Preparation of Paddu:

1. Soak all the dals in warm water for 6 hours.
2. Drain out the water, wash the dals. Do not drain out the skin of the moong dal.
3. Process the dals into a coarse paste in a food processor. Add little water if necessary.
4. Remove the dal paste into a bowl.
5. Add the remaining ingredients i.e. onion, spinach, ginger, chilli, garlic, soda bicarbonate, cumin seeds, salt and remaining water.
6. Mix it well.
7. Heat a paniyaram pan over low to medium heat.
8. Drop a few drops of oil into each cavity.
9. Drop a tablespoon full of the batter into each cavity. Make sure to level it out a bit with the spoon.
10. Cover the pan with a lid and let the paddu cook.
11. Take the lid off and if the top part does not appear wet, flip the paddus.
12. Add a drop or two of oil. Cover the pan and let the paddus cook.
13. Cook till they are golden brown in colour.
14. Serve hot paddus with tomato onion and garlic chutney or a chutney of your choice.