Village Style Kondakadalai Paniyaram | Black Chickpeas Paniyaram Recipe | Gluten Free and Vegan Recipe

Hi Supermoms,

I know many of you are looking for healthy as well as tasty snack/ lunch box recipes all the time. Today, I am sharing a Village Style Snack recipe that is a keeper.  An easy way to add proteins to our diet. I have used black chick peas ( Kala channa) in the recipe. You can use the white one also. 

Also another interesting and healthy addition is Moringa leaves/Murungaikeerai . You can read about the health benefits of Moringa leaves here. So, let us try and add a handful of moringa leaves whenever it is possible in our cooking. 

Recipe Adapted from  Mrs. A. Shantha Ramanujam's " Village Recipes of TamilNadu". 

Village Style Kondakadalai Paniyaram:

Preparation time : 6 hours 

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup 

special vessel : Appachatti/paniyaram pan/ebelskiver pan

Ingredients :

1/2 cup black chick peas 

2 cups idli/dosai batter

1/4 cup cilantro leaves ( finely chopped)

1 tablespoon oil ( I use sesame oil)

salt to taste

For tempering :

2 teaspoons oil

1 teaspoon mustard seeds

1 teaspoon bengal gram/channa dal

1 teaspoon split and husked black gram/ urad dal 

2-3 green chillies

1 large onion ( finely chopped)

handful of moringa leaves /murungai keerai ( you can also add curry leaves)

Method : 

1. Wash and soak the black chickpeas for four to six hours.

2. Drain the water and grind the chick peas along with cilantro to a smooth paste adding 1/4 cup of water. 

3. Heat a kadai or a wide pan with oil and temper with ingredients given under 'For tempering'.

Chef tip : Fry onions till they turn transparent . Add a pinch of salt to the onions. 

Chef tip: Clean moringa leaves and store in an air tight container and use it like curry leaves for tempering. 

4. Once tempered, add the ground chick peas and add salt.

5. Cook over low flame for 10 minutes, stirring occasionally so that the entire batch is cooked well.

Chef tip : The time may vary a little depending upon the type of vessel you are using for cooking. The dough will change colour . Switch off.

6. Allow it to cool for 5 to 7 minutes and add it to the dosa/idli batter.

7. Mix well without any lumps.

8. Heat the appachatti/paniyaram pan with little oil in each compartment.

9. When the pan is hot, pour half ladle of batter in each compartment.

10. Cover and cook over low flame for 5-7 minutes.

11. When one side is done, flip and cook the other side .

Your delicious and nutritious Kondakadalai Paniyaram is ready to be served. I served it along with Tomato Rasam. 

If you are looking for more such delicious lunch box recipes, click here.

Happy Cooking !

With love,

Masterchefmom