Chettinad Paruppu Paniyaram N Thakkali Chutney

               Paniyaram is one of my favorite breakfast. And now its became favorite of my kids too. They love this small ball shapes...and will enjoy eating these balls without troubling me :)
Chettinad recipes are not familiar to me...but i tried some chettinad veg n non veg recipes from other blogs and websites. And this Paruppu paniyaram , I watched in TV cookery show by chef Jacob...He added only the cooked n mashed tuvar dal and seasoned with thalippu vadagam. But i tried with my own creativity and changed the recipe entirely to my taste. Result was awesome and it was a very delicious n filling breakfast. Paniyaram on outside it turns super crispy and inner it was so soft n moist.(like idly).Addition of tuvar dal to the batter gives protein rich paniyaram and i used ghee to cook paniyaram.So both protein and fat rich food. you can use oil also but ghee/butter gives nice flavor n rich taste to the dal/Paruppu paniyaram.

            To suit with this spice less Paruppu Paniyaram i made tangy Thakkali Chutney and it was a very perfect combo. I took this thakkali chutney recipe from Raks Kitchen.

Ingredients
For Paruppu Paniyaram

1. Idly Dosa Batter   2 cups
2. Tuvar dal   1/3 cup
3. Pearl onions    3 no.s
4. Tomato    2 tbsp(diced)
5. Green chilliy    2 no.s(optional)
6. turmeric powder   a pinch
7. ghee/oil   to cook paniyaram

To temper

1. Oil    1 tsp
2. mustard seeds   1/4 tsp
3. Urad dal    1 tsp
4. Chana dal   1 tbsp
5. Dry red chilli   1 no.(broken)
6. Curry leaves    few
7. Hing powder   1/4 tsp
8. Onion    1 small(finely chopped)
9. Ginger   1 tsp(finely chopped)

Method

• Cook tuvar dal with a pinch of turmeric powder , pearl onions,diced tomato,green chilli and enough water in a pressure cooker for 3 whistles.
• Then wait till pressure cools down and open the cooker,drain excess water and mash the cooked dal with onion , tomato n chilli and keep aside.
• Now take a pan, heat n add oil, then add the tempering ingredients one by one and sauté onions lightly and add it the dosa batter.
• also add the mashed dal to the batter abd mix everything well.
• Now the batter for making paruppu paniyaram is ready.
• Heat paniyaram pan, add few drops od ghee/oil in each groove and pour batter to 3/4 the level of each groove and again drizzle some ghee all over the pan and cook for 2-3 minutes.
• After that , turn the paniyaram gently using spoon and cook for another 2-3 minutes or until done.
• Repeat the same for the remaining batter and enjoy the Hot Paruppu paniyaram with thakkali chutney or any desired chutney.

Thakkali Chutney/Tomato Chutney

Ingredients

1. Pearl onions    10 no.s
2. Tomato   2 large
3. Dry Red chilli    3-4 no.s
4. Fennel seeds   1/2 tsp

To temper

1. Oil     2tsp
2. Mustard seeds   1/4 tsp
3. Urad dal   1/2 tsp
4. Curry leaves   few
5. Hing powder   a pinch

Method

• blend all the ingredients along with enough salt in a mixie/blender to a little coarse paste using less water or no  water.

• Heat oil in a pan/kadai, add the tempering ingredients one by one and pour the chutney and cook till raw smell leaves .