Quite often I end up feeling a bit overwhelmed when thinking about the blog and what would make for an interesting recipe or post. Surrounded by so many wonderful and creative recipes on Instagram and Pinterest and other blogs, I start to question if I have anything of value to add to the mix. At some level, I do understand that this is my space and my voice and my creative outlet, but it is hard not to get drawn into a comparison game. That feeling eventually passes and pretty soon I am back to thinking up new ideas and coming to this space to share the recipe!
This paniyaram/ponganalu/appe for example. A recipe I have made and shot so many times over the last few months that I now know it by heart! And yet I didn’t post it much earlier because I wasn’t happy with how the pictures turned out. Kept thinking of the popular notion that “one eats with their eyes first” and so have been meaning to make and shoot these again, hoping the nth time is the charm! But ideas for some newer recipes entered the pipeline and I decided to post this despite my misgivings 🙂
This version of the paniyaram/ponganalu came about after a fridge-cleaning spree and needed to use up the last of the dosa batter, some moong sprouts and cooked quinoa. Added some vegetables to the mix and pretty soon had a delicious snack. You can vary the vegetables but I almost always have carrots and fresh spinach in the fridge and hence chose to go that route.
A great way to use leftover idli or dosa batter and especially delicious with a red bell pepper-peanut chutney* The pan is one I picked up at the local CVS a few years ago but it is easily available on Amazon as an aeblesiver pan. Do try to use a cast-iron one since that will give the crispest exterior. And hopefully I will start working on those other recipe ideas soon 🙂
moong sprouts and oats paniyaram
Ingredients
- 3 cups idli or dosa batter, preferably sour
- 1 cup moong bean sprouts ( like in the picture)
- 3/4 cup cooked quinoa
- 1 cup finely chopped onions (I prefer red onions)
- 1 thai green chili, finely chopped (more if you like things spicy)
- 1/4 cup grated carrot
- 1 cup finely chopped spinach
- 1/4 cup grated coconut (optional)
- 1/2 cup cilantro, finely chopped
- 1 tsp cumin seeds
- 1/8 tsp turmeric powder
- salt to taste
- peanut, canola or vegetable oil for the pan ( I prefer peanut)
Instructions
Mix all the ingredients in a large bowl to get the consistency of thick cake batter. If the batter is too stiff, add a couple of tbsp of water.
Heat the paniyaram/ponganalu/appe pan on medium heat and add about a 1/4 tsp oil in each cavity.
Fill the cavity all the way to the top with batter and cover.**
Cook on medium flame until the bottom turns golden brown and you see the top has turned opaque; showing hat it is cooked all the way through.
Flip each paniyaram/appe over and let it turn light brown on the other side too.
Serve hot with peanut chutney.
Notes
* The recipe is for a tomato-peanut chutney but you can also make it by substituting roasted or sauteed bell peppers for the tomatoes. ** The number of servings you get will depend on the size of the pan and the number of cavities.
