One of my favourite south Indian breakfast is this paniyaram. Unlike most homes where it is made of rice flour or a dosa batter, I make mine with sprouted moong (green gram) with no rice at all. That does make it a longer process, almost 5 days, but if your home is like my home, which always has sprouts it’s easy-peasy.

I am not a major rice fan, and thus neither is my family. Millets and some pulses make great healthier alternates to a lot of meals. In fact, the batter I’ve used for this dish often doubles up as a dosa batter too! Served with some cottage cheese and a curry leaf chutney, it’s all you need.

I’ve made a dried curry leaf podi with my paniyaram. That’s made by grinding together 1 cup dried curry leaf, 1 tablespoon channa dal, 1 tablespoon urad dal, 1 teaspoon roasted sesame seeds, 2 roasted garlic clove, 1 tablespoon cumin and coriander seeds, 2 whole red chilli, salt and black peppercorn. Make sure the curry leaf is well dried and your grinder is dry too. This podi stays well for 2-3 weeks and tastes great with sambhar and idli too. Another great way to use up leftover idli or dhokla is by cutting it into tiny bites and sautéing it with this podi in a wee bit of oil.

INGREDIENTS:

  • 1/2 cup, sprouted green gram
  • 1 cup whole green gram (optional, if not using use sprouted green gram)
  • 1 tablespoon fenugreek seeds
  • 100ml water
  • Salt and crushed black pepper
  • 1 green chilli
  • 1-inch piece of fresh turmeric
  • Handful coriander leaves, chopped fine

METHOD:

1. Soak the whole green gram in water with the fenugreek seeds for 12 hours.

2. Grind the chilli, turmeric, sprouted green gram and drained grams together to make a thick batter. Let it ferment and rise overnight.

3. Next morning, add salt, chopped coriander leaves and set it aside.

4. Brush the paniyaram pan with oil and heat it. Add a spoonful of batter in every cavity and let it cook covered till the bottom is well cooked. Flip each one to cook the other side too.

5. Remove into a bowl and sprinkle the curry leaf podi. Serve hot.

WHY GREEN GRAM & CURRY LEAF?

  • Green Gram is a great source of fibre and a rich source of protein.
  • Fermented foods are rich in probiotic bacteria and thus help maintain the health of one’s gut and digestive system and enhance the immune system
  • Curry leaves are rich in antioxidants and keep the body safe from many health problems.
  • Curry leaves also sharpen memory and are good for the eyesight.
  • Curry leaves are also high in calcium and vitamin A.

 

 

 

 

 

 

 

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