Fluffy Spongy Pandoli: A Gujarati Green Gram Delight
6 hours 30 minutes
965 reads
About Fluffy Spongy Pandoli: A Gujarati Green Gram Delight
Imagine waking up to the fluffy, spongy texture and tangy aroma of Pandoli, a traditional Gujarati breakfast with a delightful twist. Similar to idli yet uniquely its own, this healthy dish promises a burst of flavor that will brighten your morning.This recipe makes it incredibly easy to recreate authentic Pandoli at home, using a simple steaming method with an idli stand. The secret lies in the combination of protein-rich split green gram, tangy yogurt, aromatic spices, and a refreshing hint of lemon.Whether you're craving a nutritious breakfast or a satisfying weekend brunch, these flavorful pandoli are the perfect way to start your day.
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Recipe Time & More
Prep6 hours
Cook30 minutes
Total6 hours 30 minutes
Ingredients
Batter
- 1 cup Gram Flour green, split
- 1/4 cup Yogurt fresh
- 2 tsp Chili Paste green
- 1 1/2 tsp Salt or to taste
- 1 tsp Cumin seeds
Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
Leavening Agents
- 2 tsp Baking Soda eno fruit salt
- 2 tsp Lemon Juice
Garnish (Optional)
- a few Curry Leaves
- 1 tsp Sesame Seeds
Instructions
- Soak the split green gram in enough water overnight. This softens the lentils for a smoother batter.
- Drain the soaked lentils and rinse them thoroughly. Then, add them to a grinder along with 1 teaspoon of water and the yogurt.
- Blend until the mixture is completely smooth. A smooth batter is key to light and airy pandoli.
- Transfer the batter to a bowl. Add the green chili paste and salt. Mix well to combine.
- Prepare the tempering: Heat the oil in a small pan. Add the mustard seeds and cumin seeds. Once the seeds begin to crackle, turn off the heat.
- Pour the tempering over the batter and mix well. The tempering adds a wonderful aroma and flavor to the pandoli.
- Just before steaming, add the fruit salt to the batter. Pour the lemon juice over the fruit salt. Gently mix as the bubbles form. This creates a light and airy texture.
- Pour the batter into greased idli molds. Steam for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Serve the pandoli immediately with your favorite chutney or sauce. Garnish with fresh curry leaves and sesame seeds, if desired.
Recipe Notes
Good To Know
- You can steam the batter in a thali, similar to how dhokla is prepared.
- For a more authentic flavor and texture, try steaming the pandolis on small squares of muslin cloth placed over a steamer basket. This allows extra moisture to drain and imparts a subtle earthy aroma.
- If you prefer a gluten-free option for Eno fruit salt, substitute with a mixture of equal parts baking soda and citric acid just before steaming to achieve the same fluffiness.
- Enhance the tanginess by adding a tablespoon of finely chopped fresh coriander and a teaspoon of grated ginger to the batter for a refreshing lift and a subtle spicy kick.
- Leftover pandolis can be sliced and lightly pan-fried with a tempering of mustard seeds, curry leaves, and sesame seeds for a deliciously crisp snack or lunchbox treat the next day.
Expert Tips
- Don't overmix the batter; a few lumps are okay. Overmixing can make the pandolis dense.
- Ensure the steamer is hot before placing the pandolis in it for even cooking.
- To check for doneness, insert a toothpick into a pandoli. If it comes out clean, they are ready.
Storage Instructions
- Store leftover pandolis in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 24kcalCarbohydrates: 1gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 1995mgSugar: 1g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Looks so wonderful! Thanks for posting.
Looks so delectable! Thanks for posting.
Looks so delectable! Thanks for posting.
This looks incredible! Thank you.