Sunday, 23 June 2013

Pasi Paruppu Paniyaram - Moong Dal Paniyaram

Paniyarams are just awesome breakfast items. Super healthy, Super Tasty, Kid Friendly -What more can you ask for. This Paniyaram is just perfect cause it is mainly Moong dal based. No rice, just a little poha. If you love Paniyarams, bet you will love this as well.

Recipe from Sangeetha's blog.


Yellow Split Moong dal 2 cups
Poha/Aval 1 cup

Onion 1 finely chopped
Green chilli or red chilli 1-2 finely chopped
Curry leaf few finely chopped
Ginger 1 inch finely chopped

Salt and oil (if using)

Method of Preparation

1. Soak Moong dal overnight (or atleast a couple of hours).

2. Wash the Aval/Poha under a tap in a sieve till it is soaked well. If your poha needs more soaking time, soak that as well.

3. Grind drained moong dal, poha, green chilli or red chilli, curry leaf and ginger into a paste. Add very little water and make a very thick dough (like adai maavu, thicker than idli maavu). You can add more after the dough is prepared as well.

4. Mix finely chopped onions and salt to the batter.

5, Heat a paniyaram pan. Pour batter into the holes. Cook on one side. Turn and cook on the other side. Repeat for the rest of the dough. You can add a little oil to the holes if you want. I made some   batches with oil and some without. I think it tasted almost the same.

Serve with some chutney of your choice. A few chutneys that we love with paniyarams are below.

Tomato Chutney
Red Chilli Chutney
Naga Tomato Chutney (No oil)

Also check out the other variations of Paniyarams in my blog.

Authentic Paniyaram - not idli batter
Vegetable Paniyaram
Adai Paniyaram

This one is part of Palooza in a Pan. This month we are cooking with Legumes. Other recipes cooked so far this month

Mathanga Erissery - with Van Payar (Tatta payar, Red Chori, Cow Peas)
Mediterranean Vegan Sandwich


  1. Sorry for not visiting ur space for past few days, But hereafter i won't miss really yumm..

  2. haven't tried paniyaram with moongdal, sounds delicious :)

  3. really yumm and loved the clicks

  4. i know only one type of paniyaram- the idly batter one thank you for introducing me to another type. Looks droolsome

  5. I tried your recipe but it was uncooked in the middle what am i doing wrong...

    1. Usually when Paniyaram is cooked outside and not inside, the reason is cause you cooked in high flame. well, that is true for even things like vadai, kofta etc..

  6. Bought a paniyaram pan recently from India and will try out this recipe soon. Thank you for sharing.