Kale and Sprouted Horsegram (Kollu) Paniyaram

Paniyarams are also called pancake puffs, which are made all around the world with locally grown grains. Generally, paniyarams are made for breakfast, but it can be a snack or dinner too. The fluffy paniyarams are so versatile that you can make it plain simple or with added veggies or fruits or even filled ones. These light fluffy puffs can be packed with nutrition. I made this with kale and sprouted horse gram this time as I was running tight with other veggies and didn't want to step out for buying anything at this point in time. Better to be safe inside and safe from coronavirus. I had kale in my fridge and used some of the sprouts that I had made for making burgers (always a better idea to make extra and use it up for the next day). Both kale and sprouts are very healthy and there is no need to elaborate the benefits as that's well known. These paniyarams turned out to be very soft and spongy and tasted the best. Any chutney like coconut, tomato, chilli, cilantro, or mint chutney pairs well with paniyarams for dipping or scooping.

Soak rice and methi seeds for 5 hrs. Drain the water, add the sprouted horse gram, and grind with fresh water to pancake batter consistency. Add salt and ferment overnight.

In a pan, heat oil and season with mustard seeds, split urad dhal, cumin, asafoetida. Add the chopped ginger and garlic and saute for a minute. Then add the chopped kale and saute for about 3 min.

Heat the paniyaram pan. Add a drop of oil in each half-sphere and add about 1-2 tablespoon batter depending on how much the shape in the pan can hold.  Drizzle oil and cook for a couple of minutes. Flip it over and cook the other side.

Paniyarams are ready to be served hot with chutney of your choice.