Mung Dal Paddu | Hesarubele Gundupongala | Mung Dal Paniyaram
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 1 battlu mung dal/hesaru bele
- ½ battlu avalakki/poha (thick/medium)
- 7-8 black pepper
- ½ Tsp jeera
- ½ Tsp saunf
- 1" ginger
- 1 red chilli
- Salt to taste
- 1 pinch hing/asafoetida
- In a bowl, take the mung dal and avalakki/poha
- Add enough water to soak the dal and avalakki
- Soak mung dal and avalakki along wiht a dry red chilli for atleast 2 hours
- After 2 hours, drain the water and put the dal and avalakki in a mixer jar
- Add saunf, jeera and black pepper
- Add a pinch of hing or a small crystal
- Next add salt to taste and roughly chopped ginger
- Grind into a thick yet pourable batter
- Empty this batter into a container
- To the batter, add curry leaves and finely chopped onions
- Fold these ingredients into the batter
- Heat a paddu pan/paniyaram pan and oil the pan slightly
- Pour batter into the paddu holes
- Let it roast on medium heat and drizzle some oil on top
- Once the underside is golden and well roasted and crisp, flip and cook on the other side
- Serve hot with chutney!
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 flavour to paddus, you can grate it into the batter too
Adding onions is optional, but they give a nice crunch to the paddus
Recipe by Food Of Interest at https://foodofinterest.com/mung-dal-paddu/
3.5.3226