Kale and Sprouted Horsegram Paniyaram
These kale and horsegram sprouts paniyarams with crispy edges and soft interior are a delicious, protein rich, and wholesome twist on the classic South Indian kuzhipaniyaram.
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Ingredients
- 1½ cups Idli rice
- 1 tsp Methi seeds
- 1 cup Sprouted horse gram
- 1¼ tsp Salt
- ¼ cup Onion chopped
- 1 cup Kale chopped, packed
- ¼ tsp Ginger chopped
- ¼ tsp Garlic chopped
- Oil
For Tempering
- ¼ tsp Split urad dhal
- ¼ tsp Mustard seeds
- ¼ tsp Cumin
- ⅛ tsp Asafetida
- 1 tbsp Oil
Instructions
- 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.
- Cool the kale mixture and add it to the batter. Add the onions too and mix well.
- 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.
