Mung Dal Paddu | Hesarubele Gundupongala | Mung Dal Paniyaram

Crisp, rich in protein, perfect for breakfast, mung dal paddu
04/02/2018 5:25:48 PM vindhyadesai

Mung Dal Paddu

Finding new and innovative ways to make protein rich breakfasts with all the taste is always a challenge. The easiest cuisine for this is, South Indian cuisine. A variety of simple everyday ingredients converted to yummy and tasty dishes. Once such dish is this mung dal paddu or hesaru bele paddu/gundupongala.
As I had mentioned in my previous paddu post, Davanagere benne paddu, paddus are crisp like dosa on the outside and soft and spongy on the inside like idlis. Mung dal paddu also turns out crisp on the outside and soft inside. The best part is all the flavours that are added to mung dal paddu, cumin, black pepper, red chilli, ginger and chopped onions.

Using mung dal to make paddus is a welcome change from using urad dal and rice. It is light and soaks very quickly. It is very nutritious, rich in protein and easy to digest. Mung dal paddus are really easy to prepare, just soak it for a couple of hours before planning to make and there is no need to ferment the batter. Crisp mung dal paddus get ready in no time.
Try more mung dal recipes from FOI, hesaru bele kosambri, roasted mung dal, mung dal payasa etc. Try more breakfast recipes from FOI.

Mung Dal Paddu | Hesarubele Gundupongala | Mung Dal Paniyaram
 
Prep time
Cook time
Total time
 
Crisp, rich in protein, perfect for breakfast, mung dal paddu
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 2-3 people
Ingredients
  • 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
Method
  1. In a bowl, take the mung dal and avalakki/poha
  2. Add enough water to soak the dal and avalakki
  3. Soak mung dal and avalakki along wiht a dry red chilli for atleast 2 hours
  4. After 2 hours, drain the water and put the dal and avalakki in a mixer jar
  5. Add saunf, jeera and black pepper
  6. Add a pinch of hing or a small crystal
  7. Next add salt to taste and roughly chopped ginger
  8. Grind into a thick yet pourable batter
  9. Empty this batter into a container
  10. To the batter, add curry leaves and finely chopped onions
  11. Fold these ingredients into the batter
  12. Heat a paddu pan/paniyaram pan and oil the pan slightly
  13. Pour batter into the paddu holes
  14. Let it roast on medium heat and drizzle some oil on top
  15. Once the underside is golden and well roasted and crisp, flip and cook on the other side
  16. Serve hot with 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 flavour to paddus, you can grate it into the batter too

Adding onions is optional, but they give a nice crunch to the paddus

Mung Dal Paddu Stepwise:
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 with 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!

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