Sprouted Moong & Millet Paniyaram

These Sprouted Moong & Millet Paniyarams are soft on the inside, crispy on the outside, and a great way to start your day. They're quick, too!

Ingredients

• 0.75 cup green moong dal
• 0.75 cup foxtail millet
• 0.25 cup Toor dal
• 1 tablespoon fenugreek seeds
• 0.5 cup chopped onion
• 0.25 cup chopped carrot
• 0.25 cup grated beetroot
• 2 green chilies
• 1 inch ginger piece
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 0.5 teaspoon baking soda
• 0.75 teaspoon salt
• 2 tablespoons sesame oil
• 4 tablespoons fresh coconut chutney
• 4 tablespoons sambar

Instructions

1. Wash 0.75 cup green moong dal, 0.75 cup foxtail millet, 0.25 cup Toor dal, and 1 tablespoon fenugreek seeds thoroughly under running water. Place the moong dal in a separate bowl and the millet, Toor dal, and fenugreek seeds in another separate bowl. Add enough fresh water to each bowl to cover the ingredients by at least 2 inches.
2. Soak the moong dal, millet, Toor dal, and fenugreek seeds overnight, or for at least 8 hours.
3. The next morning, drain the water from the moong dal. Rinse it again and place it in a colander or a clean muslin cloth. Cover it with another cloth or lid and let it sprout for 12-24 hours, rinsing once or twice until small sprouts appear.
4. Drain the water from the millet, Toor dal, and fenugreek seeds. Discard the soaking water.
5. Combine the sprouted green moong dal, drained millet, Toor dal, and fenugreek seeds in a blender jar. Add 2 green chilies and 1 inch ginger piece. Add just enough water (about 0.25 to 0.5 cup) to make a smooth, thick batter. The batter should be similar in consistency to dosa batter.
6. Transfer the batter to a large bowl. Cover it with a lid and let it ferment in a warm place for 6-8 hours, or until it has risen slightly and a few bubbles are visible.
7. Once the batter is fermented, finely chop 0.5 cup onion, 0.25 cup carrot, and grate 0.25 cup beetroot. Add these vegetables to the fermented batter. Also add 0.5 teaspoon cumin seeds, 0.25 teaspoon asafoetida, and 0.75 teaspoon salt. Mix everything well.
8. Just before cooking, add 0.5 teaspoon baking soda to the batter and mix gently until just combined. Do not overmix.
9. Heat a paniyaram pan over medium heat. Add a few drops of 2 tablespoons sesame oil into each mold.
10. Pour approximately 1.5 tablespoons of batter into each mold, filling it about three-quarters full.
11. Cook on medium-low heat for 3-4 minutes, or until the bottom turns golden brown and crispy. Use a wooden stick or spoon to flip the paniyarams to the other side.
12. Cook for another 2-3 minutes until the other side is also golden brown and cooked through.
13. Repeat the process with the remaining batter, adding more sesame oil to the molds as needed.
14. Serve the Sprouted Moong & Millet Paniyarams hot on a plate with 4 tablespoons fresh coconut chutney and 4 tablespoons sambar on the side for dipping.

View the interactive Sprouted Moong & Millet Paniyaram recipe