1/2 cup sprouts
¾ rajma (soaked)
1/4 brown chana (soaked)
1 cup rice (soaked)
3 tbsp poha
salt to taste
1/4 cup water
2 tsp oil
1 green chilli, finely chopped
½ onion, finely chopped
2 tbsp jeera
2 tbsp Ginger chopped
pinch baking soda

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make sprouts paniyaram

. Firstly, in a large bowl soak green moong dal, rajma,brown chana,rice and poha for 8 hours .
. Then grind sprouts (soaked green moong dal),rajma,brown chana,rice,ginger,green chilli,jeera,salt and poha
. Mix well to form a paste without forming any lumps.
. Further add 1/4 cup water or as required.
. Mix well to form thick batter. keep aside.
. Add ½ onion to the batter and mix well.
. Rest for 15 minutes .
. Furthermore add a pinch baking soda just before preparing paniyaram and combine well.
. Heat paniyaram pan / guliyappa pan / appe pan, add few drops of oil inside the holes.
. Now fill the holes with a tbsp of batter in each.
. Cover and simmer for a minute or untillappe gets cooked slightly.
. Once the base turns golden, flip it over to the other side using a spoon.
. Simmer further and cook on low heat until it turns golden browns.
. Finally, serve paniyaram with tomato chutney or coconut chutney.


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