Moongdal Keerai Paniyaram

              Moongdal  Keerai Paniyaram is my Grandma's recipe.For this paniyaram the batter need not to be fermented..can be used after grinding.very tasty and healthy paniyaram. Enjoy this delicious and tasty paniyaram as evening tiffin or for dinner.Any spicy chutney makes a good combo.



Ingredients

1. Moongdal   1 cup
2. Poha   1/4 cup 
3. Spinach   1 and 1/2 cup finely chopped
4. Onion   1 medium(finely chopped)
5. Green chillies  5 no.s
6. Fennel seeds   1 tbsp
7. Ginger   2 tsp(finely chopped)
8. Oil  to make paniyaram
9. Salt   as needed

Method

• Wash and soak moongdal and poha separately for 1-2 hours.
• Then in a blender/Grinder grind the fennel and green chillies coarsely and then add the drained poha and moongdal and grind it to a coarse batter by adding little amount of water.
• The batter should be thick like the Adai batter. 

• To the batter add finely chopped onions,spinach,ginger and enough salt and mix well.
• Set aside for only 10 minutes then heat the paniyaram pan, when it gets really hot add few drops of oil on each hole and pour batter on each hole and cook in medium heat .
• After 2-3 minutes turn the paniyaram to other side and cook till turn crisp and done.
• Serve Paniyaram hot with coriander or any spicy chutney.

Note: Cook the paniyaram in low-medium heat for crsipy n tasty paniyaram.Grind the batter to little coarse batter.