Paniyaram is one of very popular breakfast or appetizer dish in Southern part of India. It is prepared from batter which is pretty similar to Dosa/Idli batter. I have already shared the regular Paniyaram recipe earlier, this recipe a little variation to the original recipe. The major ingredient for this recipe is mix of various kind of daal (pulses), beans, brown rice and rava. I have also added grated beetroot to a refreshing color as well as nice taste. The batter needs at least 6 to 7 hours of fermentation. The paniyram tastes great with samber, coconut or tomtato chutney. You would need paniyarm pan to prepare this recipe which is generally available in Indian grocery stores. These cute little balls works great as appetizer for your guests as well as for kid’s lunch boxes. 
- 1/2 cup Brown rice
- 1/2 cup Rava or Sooji
- 2 tbsp Green split peas
- 2 tbsp Yellow moong dal
- 2 tbsp Whole green moong daal
- 2 tbsp Chana Daal
- 2 tbsp Black chickpeas( kala chana)
- 2 tbsp Garbanzo beans( chick peas )
- 2 tbsp Red kidney beans
- 2 tbsp Blackeye beans
- 1 tsp Fenugreek seeds
- 3 tbsp Oil
- 1/4 tsp Black mustard seeds
- 10 Curry leaves
- 1/8 tsp chana daal, cumin seeds & urad daal each
- 3-4 Green chili chopped
- 1/2 cup Onion chopped
- 1/4 tsp Asafoetida (hing)
- 2 tbsp Ginger grated
- 1/3 cup Red beetroot grated
- 1/4 tsp Baking soda optional
- Salt to taste
- some oil for making paniyaram
- Mix brown rice, methi seeds, daal & beans in a bowl and clean with water for 2 to 3 times. Add enough water in to it and soak it for 5-6 hrs.
- Grind the mix nicely in a grinder along with water in which it was soaked. Add water it needed while grinding. Do not add too much water. We need consistency of idli batter. Once its done, keep aside.
- Dry roast the rava at medium heat till light golden color.
- Heat oil in a pan at medium heat. Add mustard seeds, cumin seeds, chana daal and urad daal in to hot oil. Wait till it crackle. Add chopped chili and curry leaves. Saute it for few more seconds. Add ginger, hing and saute it till ginger gets golden in color. Add onion and little salt. Sauté till onion gets translucent.
- Turn off the heat. Add roasted rava ( sooji) and mix rava with onion tempering.
- Add grated beetroot and rava mixture into ground batter. Add salt to taste and mix it very well. Cover it and keep in warm place for fermentation for about 6-7 hrs or overnight. After 6-7 hrs, add 1/4 tsp baking soda in batter and mix very lightly. ( Adding baking soda is optional, it's help to make paniyaram more soft & fluffy.)
- Heat paniyaram pan at medium heat. Add 1/2 tsp oil in each cavity. Once it gets hot, put one spoon paniyaram batter in each cavity and cover it and let it cook for 4-5 minutes at medium to low heat.
- Flip it to other side and sprinkle some oil on top.
- Let it cook for 2-3 minutes till gets slightly brown color. Once it done, transfer it in to container. Make as many you want batch by batch following same process. You can store the batter in refrigerator and cook it within one or two days.
- Delicious healthy multi Adai paniyaram is ready to be served.
- Serve hot with sambar & chutney for breakfast or appetizer.
- Pack it for your kids lunch boxes.
- Do not over mix fermented batter.
- Left over batter can be store in covered bowl up to two days in fridge.
- If you don't want to use all the batter at the same time, you can store them without adding baking soda.
- Add baking soda just 2 minutes before making paniyaram.
hi
what accompaniment can i pack in tiffin along with this appe’s.
pl advice.. thanks
You can pack these appe’s with coconut chutney, peanut chutney or sambar. Thank you for visiting my blog.