Protein Laden Paniyaram

When I started giving cooking classes, I arranged different lentils in a glass to showcase the different lentil we use in our cooking..now what do I with them? So this was my brainwave last week.

Black eyed peas - 2 tbsp
Masoor dhal - 2 tbsp
Yellow Moong Dhal - 2 tbsp
Channa Dhal - 2 tbsp
Green moong dhal - 2 tbsp
Whole uradh dhal (skin on) - 1/2 cup
Red Chilly - 3 to 4
Ginger - 1 inch
Curry Leaves - 2 sprigs

• Soak all of the above except the ginger and curry leaves for about an hour.
• Grind it to a smooth batter along with the ginger adding water as needed.
• Chop the curry leaves and mix it with the batter.
• Add salt to taste.
• Let the batter sit in room temperature for about 5 hours.
• Heat a paniyram skillet (Aebleskiver pan) .
• Pour a ladle of batter and drizzle some oil over each of them .
• Cook until both sides are golden brown.

I happened to see a similar skillet in Solvang, if you would like to purchase one, here is a link

http://www.aebleskiver.com/norwegian.htm