Paniyaram (Rice & Lentil Cakes)

Ingredients
For Batter
- 1½ cup Idli Batter homemade or store brought
- 2 tbsp boiled Green Peas
- 2 - 3 tbsp Carrot finely shredded
- ½ - 1 tsp Ginger very finely chopped
- 1-2 Green Chilies finely chopped, adjust amount to taste
- 2 tbsp Fresh Coriander finely chopped, cilantro
- Salt to taste
For Tempering
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Dhuli Urad Dal Ivory Lentils
- 2 tsp Chana Dal
- 1 pinch Asafetida
Instructions
- 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 asafetida 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
Recipe Nutrition
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