Hesarubele Paddu (Yellow Moong Dal Appe or Pasiparuppu Paniyaram) - Karnataka Style

Moong Dal Paniyaram is very easy to prepare. The time goes only in soaking and grinding the green gram. It is crisp, rich in protein, perfect for breakfast.This is a slightly different version than the normal guliyappa/gundpongalu/paddu. 

Moong Dal Paniyaram is prepared with a batter made with soaked yellow moong dal mixed with ginger, Green Chillies, oats ,coconut and is cooked on a Paniyaram Pan. Enjoy this low calorie but equally tasty, healthy and nutritious Moong dal appe. 

You can try other yellow moong dal recipes on my blog like

Dosakaya pesara pappu

Gujarati Trevti dal

Pasiparuppu Sundal

MORE PANIYARAM/ PADDU RECIPES FROM MY BLOG ARE LINKED BELOW

Carrot kuzhi paniyaram

Shhhhh Cooking Seceretly Challenge

This July month theme is Steamed Food suggested by Anu Kollon who blogs at 

"Ente Thattukada" 

Check out some of Anu Kollon recipes like

Dalgona Cold coffee

Palmiers little heart cookies

Quinoa with veggies

My Partner of this month is Sasmita Sahoo Samanta who is a wonderful co blogger. I gave her two ingredients Milk and Cardamom and she gave me Oats and Coconut.

Do visit her blog "First Timer Cook"  to check some of her wonderful and awesome recipes.

Check out some of Sasmita Sahoo Samanta recipes like

Apricot Truffles

Eggless hedgehog cookies with orangeflavour

Pumpkin flower fritters

Prep  time	Cooking time	Serves
30  mins	20 mins	4 persons

Recipe Type: Breakfast

Cuisine:  Indian

Ingredients Grated carrots – ¼ cup Grated coconut – 1 cup Powdered oats – ½ cup coriander leaves  - few sprigs Baking soda – ¼ tsp Salt – to taste Grinding Yellow moong dal Yellow moong dal – 1 cup Green chillies - 4 nos Ginger  - ¼” Spice Mix Red chilli powder – 1 tsp Turmeric powder – ¼ tsp Jeera powder – ½ tsp  Seasonings Oil – 2 tsp (for brushing) Mustard seeds -1 tsp Hing –pinch Curry leaves – few sprigs

Method

Grinding Yellow moong dal

1. Arrange all the ingredients ready and keep it aside.

2. Wash Yellow Moong Dal thoroughly and soak it for about 4 hours. After soaking drain out the excess water. Grind soaked Moong dal, green chilli and ginger in a mixer. 

3. Make a smooth paste of this soaked mixture (batter should be like normal idli batter).

Spice mix

4. Now put this mixture in a bowl, add red chilli powder, turmeric powder and jeera powder.

Mixing of ingredients

5. Now add grated coconut, powdered oats and grated carrots.

6. Add baking soda and coriander leaves along with the other ingredients.

Seasonings

7. In the seasoning pan, add mustard seeds, hing and curry leaves. 

8. Now again mix everything well.

Process of making the paddu

9. Leave this mixture aside for some time by adding salt at last.It should not be left out at room temperature. Keep in the fridge if not using. 

10. Heat the Paniyaram pan, and once it is hot drizzle some drops of oil in each dent and pour in one teaspoon of batter in each dent. 

11. Cover with a lid and let it cook for 3-4 minutes. Turn the paniyaram on the other side and again close the lid. 

12. Once the color turns to golden brown and crispy remove them from the pan. Repeat this process for the next set of paniyarams

Serving suggestions

Tomato chutney

Red chilli chutney

Curd or with tomato sauce

Gongura chutney

Notes

• Do not exceed soaking time to more than 4 hours.
• Adding ginger is a must as it aids in digestion and gives a very nice favour to paddus, you can grate it into the batter too.