Pasiparuppu Paniyaram | Moongdal Paniyaram ~ Healthy Snack Recipe

Today's recipe is one healthy, delicious, simple and easy after school snack recipe for kids using Moongdal / Pasiparuppu - Pasiparuppu Paniyaram. This is my Grandma's recipe and one of my favorite childhood food. Pasiparuppu Paniyaram is a good old recipe that many of you did not even heard or completely forgotten, I am happy that I learned such healthy, delicious recipes from her. My grandma is good in making different varieties of Paniyaram / Adai & Vadai. Most of our evening tiffin or snack will be Idli Batter Paniyaram, Chola Paniyaram, Pasiparuppu paniyaram, Ragi Adai, Murungai Adai. These are delicious, nutritious and filling snack. If you love Paniyram then you must try this recipe, this pasiparuppu paniyaram needs any spicy tangy dip like tomato garlic chutney, kara chutney, coconut chutney with dry red chilies. My kids love to have it with tomato sauce.I have posted this recipe long back and now updating it with new pictures and step wise pictures.  Now off to the recipe

Pasiparuppu Paniyaram Recipe

Prep Time : 1.30 hrs | Cook Time : 20 minutes

Recipe Category : Tiffin/Snack

Makes 35-38 small paniyaram

Ingredients

1. Yellow Moongdal/Pasiparuppu   1 cup
2. Poha/Aval    1/2 cup
3. Green Chili   3 or 4 no.
4. Fennel seeds  1/2 tsp
5. Onion   1 medium(finely chopped)
6. Cilantro/coriander leaves   3 tbsp(finely chopped)
7. Ginger   1/2 tsp (finely chopped)
8. Carrot,shredded    2-3 tbsp
9. Cumin seeds  1/2 tsp
10. Hing   1/4 tsp
11. Salt   to taste
12. Oil   as needed

Method

• Wash and Soak Moongdal and Poha  together for 1-2 hours.

• After that drain excess water and put it in a blender and to it add green chili, fennel seeds and using 1/4 cup water grind it to a coarse batter.
• Transfer the ground batter to a bowl, add finely chopped onions, cilantro, ginger, hing, cumin seeds, carrot and enough salt and mix everything well.

• Now the batter is ready to make paniyaram.
• Heat paniyaram pan, drizzle oil in each hole.
• Pour spoonful of batter to each hole and cook in medium heat for 2-3 minutes.

• Then flip other side using skewer or spoon and again cook for another 3 minutes or until it turns crisp and golden brown.
• Once done, remove from the pan and serve hot with tomato chutney or any spicy chutney.

Notes:
To the same recipe, you can also add handful of chopped spinach to make it even more healthy.
Grind the batter to a coarse paste.
You can grind the batter by noon time and refrigerate it and use it in the evening.
Adust chilies to your taste, you can also use dry red chillies, if using dry red chili then soak it along with dal and poha and grind altogether.