Paniyaram (Rice & Lentil Cakes)
24 January, 2022
Popular as appe or paniyaram, crispy on the outside and soft on the inside, these delicious and healthy rice & lentil cakes have been cooked in an Æbleskiver pan. Serve with a chutney of your choice and enjoy them for breakfast or snack or pack them for tiffin.
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Ingredients Â
- For Batter
- 1½ cup Idli Batter* homemade or store brought
- 2 tbsp boiled Green Peas
- 2 – 3 tbsp finely shredded Carrot
- ½ – 1 tsp very finely chopped Ginger
- 1 – 2 finely chopped Green Chilies adjust amount to taste
- 2 tbsp finely chopped Fresh Coriander Cilantro
- Salt to taste
- For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Dhuli Urad Dal Ivory Lentils
- 2 tsp Chana Dal
- A pinch Asafoetida
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InstructionsÂ
- Mix all the ingredients under the ‘batter’ category and set aside. For tempering, heat oil in a small frying pan and add mustard seeds. As soon as the mustard seeds begin to crackle, add ivory lentils and chana dal. Fry till both lentils turn golden brown.
- Add asafoetida and cook for five to ten seconds. Remove from heat and add the tempering to the batter. Mix well. Heat an appe / paniyaram pan / Æbleskiver and add a little oil inside the cavities.
- Fill the cavities with the batter and cook covered on low medium heat for a minute or till the bottom becomes nicely golden and the top begins to set.
- Flip carefully and cook the other side for half a minute or till thoroughly cooked. (the cooking time will depend on the kind of pan you are using, whether cast iron or non stick and also on amount of heat you are providing for cooking)
- Remove the paniyaram from the pan and serve hot or at room temperature with chai and chutney of your choice.
Notes
Note – For crunchiness, I make some extra tempering and pour a tiny bit in every hole before topping it with the batter. I also add a tiny curry leaf. Tempering makes for nice optics and also adds texture.
In case you wish to make your own IDLI BATTER*, this is what you need to do… Separately wash one cup of idli rice and half a cup of ivory lentils. Soak them separately for six hours in enough water. Add half a teaspoon of fenugreek seeds to the ivory lentils while soaking it. Discard the water in which the rice and dal were soaked. Pulse the the rice and dal (separately) to attain a paste adding very little chilled water. (the rice may be wee bit sandy in its texture but that is fine) Mix both the batters and ensure that the batter is not too thick. Add some water, if required, to attain a batter of medium thickness. Cover the batter and leave it to ferment, undisturbed, overnight or depending on the weather where you live. It requires anywhere between eight to twelve hours of fermentation. YIELD – 12 – 16 Paniyaram (depending on size)
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