Protein Laden Paniyaram

When I started giving cooking classes, I arranged different lentils in a glass to showcase the different lentil we use in our what do I with them? So this was my brainwave last week.

Black eyed peas – 2 tbsp
Masoor dhal – 2 tbsp
Yellow Moong Dhal – 2 tbsp
Channa Dhal – 2 tbsp
Green moong dhal – 2 tbsp
Whole uradh dhal (skin on) – 1/2 cup
Red Chilly – 3 to 4
Ginger – 1 inch
Curry Leaves – 2 sprigs

  • Soak all of the above except the ginger and curry leaves for about an hour.
  • Grind it to a smooth batter along with the ginger adding water as needed.
  • Chop the curry leaves and mix it with the batter.
  • Add salt to taste.
  • Let the batter sit in room temperature for about 5 hours.
  • Heat a paniyram skillet (Aebleskiver pan) .
  • Pour a ladle of batter and drizzle some oil over each of them .
  • Cook until both sides are golden brown.
I happened to see a similar skillet in Solvang, if you would like to purchase one, here is a link

10 years ago


  1. You give Cooking classes too, thats awesome! My mom’s been at it for almost 25 years now 🙂 The paniyarams look gr8!

  2. wonderful. the thing is it sticks to my cast-iron pan and needs gobs of oil to get unstuck. i probably need to get a non-stick pan.

  3. That sounds good..I’ll have to investigate getting a pan.
    We may be getting together some people who’d be interested in having you give a private class.. we keep talking you up.

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