Add A Hint Of Quinoa And Lentil To Tamil Nadu's Paniyaram For Healthy Breakfast

South Indian dishes never fail to amaze us with their variety. Apart from dosa and idli, the cuisine offers an array of dishes to make your meal an absolute delight. And breakfast dishes should be healthy to set the tone of the day right, one such south Indian dish loaded with immense health benefits is quinoa paniyaram.Hailing straight from the heart of Tamil Nadu, history says paniyaram is said to have originated in the Thanjavur district. The delicacy also referred to as kuzhi paniyaram is considered a perfect breakfast choice for someone looking for a protein-filled meal option. Steamed to perfection, this South Indian delicacy is light on the stomach and is prepared in a special paniyaram pan.Quinoa has gained popularity over the years and people have started adding this nutritious and gluten-free grain into their diet can also be added to a regular paniyaram recipe for a quick breakfast option. Prepared with a blend of quinoa, if you are looking for a healthy and delicious breakfast, quinoa is a healthy grain loaded with immense health benefits. This gluten-free option is packed with fibre, antioxidants, protein and zinc and doesn’t take long to prepare as well.Also Read:

Quinoa Paniyaram Recipe

Prepared with a blend of simple ingredients, follow these easy steps and enjoy your breakfast. Ingredients

• 1/2 cup quinoa
• 1/2 cup urad dal
• 1/4 cup water
• 1/4 cup onion
• 2 tbsp carrot
• 2 tbsp capsicum
• 2 tsp chana dal
• 1 tsp mustard seeds
• 1 tsp salt
• 1/4 tsp methi seeds
• Handful of curry leaves
• 1 chopped green chilli
• Oil as required

Also Read: MethodStep 1: Start by washing urad dal and quinoa nicely to remove all the dust and impurities. Soak them separately for about 3-4 hours along with methi seeds before the preparation of paniyaram.Step 2: Next, grind urad dal batter until smooth and add 2-3 tbsp of water while grinding. Keep it aside. Similarly, grind quinoa and mix together with urad dal batter. Whisk until the batter is fluffy and light. Keep it covered for about 5-7 hours or overnight.Step 3: After the batter is fermented, add salt and mix everything well. For the tempering, heat oil in a pan and add mustard seeds, chana dal and curry leaves. Stir all the veggies and allow them to saute until crisp. Gently add the tempering to the appe batter and adjust the salt as per your taste.Step 4: After the batter is ready, heat the paniyaram pan and add smear oil into each pocket. Add a spoonful of batter into every mould and keep the flame low. After the edges begin to cook, flip it to the other side and allow the other side to cook nicely.Step 5: After the paniyaram is cooked completely, slide into the serving plates, serve hot and enjoy.