Soya Beans Paniyaram (Pan Fried Soy Fritters)

Ingredients

• 1/2 cup soya bean (whole soya dal)

• 1/2 cup white urad dal (split), soaked

• 1 potato (aloo), boiled • 2 green chillies, finely chopped • small bunch coriander (dhania) leaves, finely chopped • 1/2 tsp mustard seeds (rai/kadugu) • 1/2 tsp cumin seeds (jeera) • 1 sprig curry leaves, chopped • salt to taste

Method

Soak the soya beans and urad for at least 2 hours, separately. Once soaked, cook the soya beans using the pressure cooker method, until soft, adding just enough water. Once cooked, drain the excess water and use it for soups or a vegetable stock.

Now blend the boiled potato, cooked soya beans and the soaked urad dal, adding very little water to make a thick and smooth batter.

Stir in the salt, green chillies, coriander leaves and combine well. Check the salt level. Add the seasoning to the batter.

For this, heat a tsp of oil in a small pan; add mustard seeds, cumin seeds and curry leaves. Allow them to crackle. Once they crackle, add to the soya bean paniyaram batter. The batter will be of thick pouring consistency.

Pre-heat the kuzhi paniyaram pan, drop spoonfulls of batter into each cavity of the pan. Drizzle some oil on all the batter, cover and allow it to steam. Once you notice the tops have steamed with no raw batter, flip the paniyarams to cook on the other side. You can optionally drizzle more oil and cook until you notice all sides are golden brown. Make sure you cook on medium heat, so the paniyarams get cooked inside, too.

Serve hot with sauce or green chutney.

Recipe by Archana's Kitchen