QUINOA PANIYARAM
Quinoa Paniyaram is a healthy, protein rich, gluten free, vegetarian breakfast or snack dish. Usually enjoyed with some chutney, this delicious dish is filling. What I like about paniyarams is that they can be enjoyed hot or cold. Therefore it is ideal for lunchboxes too.
Ingredients
FOR THE BATTER
- ½ cup quinoa
- ½ cup idli rice
- ½ cup urad dal
- ½ tsp fenugreek seeds
- ¾-1 cup water
TO ADD TO THE BATTER
- ¼ cup carrot grated
- ¼ cup sweet corn cooked
- ¼ cup onion finely chopped
- 1 tsp salt
- ¼ tsp pepper powder coarse
- 2 tbsp fresh coriander chopped
FOR TEMPERING
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 tsp chana dal roasted
- 1 sprig curry leaves
- 1-2 green chillis minced or chopped
Instructions
WASH AND SOAK
- Wash the quinoa, rice and urad dal separately. I like to use a sieve or strainer for this.
- Transfer the washed quinoa, rice and urad dal into 3 separate bowls.
- Add enough tap water, about an inch above the level of the grains.
- Add the fenugreek seeds to the urad dal.
- Cover both the bowls and allow the quinoa, rice and urad dal soak for 4-6 hours.
PREPARE THE QUINOA PANIYARAM BATTER
- Drain out the water from the quinoa, rice and urad dal. Don't throw it away as we will need some for grinding both to prepare the batter.
- Transfer the urad dal to the blender jug. Add ½ cup water and grind it to a smooth paste. If need be add more water but be careful not to add too much.
- Transfer the ground urad dal into a big bowl.
- Now add the soaked quinoa and rice into the blender jug.
- At first add only ½ cup water. Switch on the blender to grind the quinoa and rice.
- If required add some more water but be careful as you need a thick fluffy batter and not a thin runny one.
- Blend to get an almost smooth batter.
- Transfer the batter to the bowl with the urad dal batter.
- Mix well. Cover the bowl and leave it in a warm place for 8 hours or overnight.
- By placing it in a warm place like your oven or microwave oven or the water heater storage cupboard, it helps the batter to ferment.
- The batter should be almost double the size and fluffy. Should have air pockets when you gently lift the top of the batter with a spoon.
PREPARE THE TEMPERING
- Heat oil in a wide pan over medium heat.
- When it becomes hot add the mustard seeds.
- As soon as the seeds begin to pop, add the urad and chana dal.
- Stir fry for 30 seconds. Add the curry leaves and chopped green chilli.
- Stir fry for 30 seconds.
- Add the chopped onion, grated carrot and sweet corn.
- Stir fry the mixture till the onion becomes a bit soft but not over cooked.
- Take the pan off the heat. Allow the mixture to cool down a bit.
- Add the tempering to the batter.
- Add salt, pepper powder and coriander. Mix well gently.
PREPARATION OF QUINOA PANIYARAM
- Heat the paniyaram pan over medium heat.
- I used the electrical takoyaki pan which I have to allow to heat up according to the instructions given.
- Add a few drops of oil into each of the mould/mold.
- Add a teaspoonful of the batter into each mould.
- Cover the pan and allow the paniyaram to cook. This usually takes about 5 minutes.
- Take the cover off. If the top of each paniyaram appears dry and the sides are light brown, then they are ready to be flipped over.
- Using a skewer, small spoon or knife, gently flip each paniyaram over so that the top part gets cooked.
- Drizzle a few drops of oil around the paniyaram and cook for 3-5 minutes.
- This time there is no need to cover the pan.
- Remove the cooked paniyaram and serve with your favourite chutney.
Notes
- Allow the batter to ferment well. If after 10 hours it is not fermented, add ½ Eno or baking soda to the batter.
- Add vegetables of your choice.
- If you don't have idli rice then use any rice you have at hand.
- Allow the paniyaram to cook well before flipping it over.
- Add more oil in the moulds for crispy paniyarams.