Friday, 24 April 2015


Oats & Lentils Paniyaram / Appe/ Guliyappa


Mix Lentil paste                   - 3 tblspoon (Moong, Urad, Chana, Masoor, Toor)
Oats Powder                         - 2 tblspoon    
Green Chili                           - 1
Fresh Coriander                    - 1 tblspoon
Ginger Paste                         - 1 tspoon
Curry leaves                          - 5-6 finely chopped
Asafetida                               - a pinch
Salt                                        - to taste
Garam Masala                       - ½ tspoon
Lemon Juice                          - 2 tspoon
Baking Soda                          - 1/8 tspoon  
Water                                     - as required to adjust the consistency


Wash and Soak 5 lentils, I used Moong, Masoor, Urad, Chana and Toor daal, overnight.
Drain the water and wash again the soaked lentils in the morning.
Grind them to a coarse/fine paste, as per your choice. Add the green chili while grinding the lentils.

Now take 3 tablespoon of lentils in a mixing bowl, add salt, garam masala, chopped coriander, Asafetida, curry leaves, ginger paste and mix well.
Now add 2 tablespoon of Oats powder, give it a good mix. The batter would be a bit on the thicker side.
Add few tablespoon of water into this thick batter, to make it pouring consistency. I added 3 tablespoon of water to do it.

Add a drop of oil in each hole of your Paniyaaram Pan. Keep the flame to low at all times.

Pour a tablespoon of batter into each hole of the pan. Cover with a lid and cook for few minutes.

After say 5-6 minutes open the lid and the batter would fluff up a bit.

Flip all the Paniyaamrams.  You will see a nice golden brown crust.

Cover it again and cook for 3-4 minutes.
Serve these lovely Oats & Lentils Paniyaarams with home-made coconut/peanut chutney.

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