MOONG PANIYARAM & RIDGE GOURD CHUTNEY
Moong paniyaram is a version of the classical paniyaram. It makes a healthy, vegan breakfast or snack option. Enjoy them with some homemade ridge gourd chutney.
Ingredients
FOR THE MOONG PANIYARAM:
- 1 cup whole moong
- ½ cup urad dal
- 1 cup spinach roughly chopped
- ¼ cup onion chopped
- 1 cup sprouted moong beans
- 1 tsp salt
- 1 tsp ginger paste
- 1-2 green chilis
- ¾ -1 cup water
- some oil
FOR TEMPERING OF MOONG PANIYARAM BATTER:
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp urad dal
- 8-10 curry leaves finely chopped
- ⅛ tsp asafoetida
FOR RIDGE GOURD CHUTNEY
Makes 1 cup
- 1½ cup ridge gourd chopped
- ½ cup fresh coconut grated
- 1-2 green chillis
- 1 tsp ginger paste
- 4 - 6 garlic cloves peeled
- ¼ cup onion chopped
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- ⅛ tsp asafoetida
- 1 tbsp urad dal
- ¼ cup fresh coriander chopped
- ½ - ¾ tsp salt
- 10-12 fresh mint leaves
Instructions
PREPARATION OF MOONG PANIYARAM
- Soak moong and urad dal separately in warm water overnight or for 6-8 hours.
- Drain out the water from both moong and urad dal. Wash them under running water separately using a strainer.
- Using ¼ - ⅓ cup grind the urad dal into a fine paste. Remove the paste into a big mixing bowl.
- Next add the soaked moong and chopped spinach into the blender jug. Using ½ - ¾ cup of water grind to a coarse paste.
- Add the moong spinach paste to the urad dal paste.
- Add salt and mix well. Cover the bowl and let the batter ferment for 3 - 4 hours.
- Heat oil in a small pan over low to medium heat.
- Add mustard seeds, cumin seeds and urad dal to it.
- Stir fry till the dal becomes pink in colour.
- Add asafoetida, chopped curry leaves and chopped onion. Stir fry for 2-3 minutes.
- Add the sprouted moong and mix. Take the pan off the heat. You don't want to cook the sprouted moong.
- Add the tempering to the batter.
- Add ginger and chilli too. Mix the batter well.
- Heat a paniyaram pan over medium to low heat.
- Add about 2-3 drops of oil into each cavity or mould.
- Add about a tablespoon of the batter into each mould. Filling each mould ¾ of the way is a good guideline.
- Cover the lid and let the paniyaram steam for 2-3 minutes.
- Take the lid off the pan. If the top part of the paniyaram seems steamed, flip each one over to cook the top side using a spoon or a fork.
- Drop into each mould a drop or 2 of oil and let the other side of the paniyaram become golden brown.
- Repeat with the remaining batter.
- Serve hot moong paniyaram with your favorite chutney and sambar. Can be served alone with some chutney. I served them with ridge gourd chutney.
PREPARATION OF RIDGE GOURD CHUTNEY
- Heat oil in a wide pan over medium heat.
- Add mustard seeds, sesame seeds and cumin seeds.
- As soon as the seeds begin to sizzle add asafoetida and urad dal.
- Stir fry till the dal becomes pink.
- Add garlic, onion and chilis.
- Stir fry them till the onion becomes a bit soft.
- Add chopped ridge gourd and coconut.
- Add salt and mix well.
- Lower the heat, cover the pan and let the ridge gourd cook till its a bit soft.
- Take the pan off the heat. Let the mixture cool.
- Add chopped coriander leaves and mint and grind the mixture to a paste.
Notes
- Can add finely chopped vegetables of your choice to the batter.
- Don't try and turn the paniyaram if the top is not cooked. It becomes messy and the paniyaram does not retain its shape.
- As for the sprouting procedure it is important to clean the beans under running water frequently to prevent them from becoming slimy and smelly.
- When preparing the chutney, when you add salt to the ridge gourd, after a while the gourd will release its own water if it is fresh. If not then you may need to add about ¼ cup of water.
- Serve paniyaram with any chutney of your choice.