Kid-Friendly South Indian Paniyaram Recipe — this time with a twist of Sprouted Moong and Cheese! 🧀🌿 It’s nutritious, high in protein, and super yummy for kids.
🌟 Sprouted Moong and Cheese Paniyaram
Ingredients:
- Sprouted moong dal – 1 cup (blended into a coarse paste)
- Rice flour – ¼ cup (for crispiness)
- Grated cheese – ½ cup (cheddar or mozzarella works great!)
- Grated carrot – ½ cup
- Finely chopped capsicum – ¼ cup
- Finely chopped coriander – 2 tbsp
- Curd – 2 tbsp (adds softness)
- Salt – to taste
- Black pepper – ¼ tsp
- Baking soda – ¼ tsp (optional, for fluffiness)
For Tempering:
- Oil – 1 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – a few, finely chopped
- Green chili – 1 (optional, skip for kids)
👩🍳 Instructions:
- Make the Batter:
- In a bowl, mix sprouted moong paste, rice flour, curd, grated carrot, capsicum, coriander, salt, and pepper.
- Add baking soda just before cooking and mix well.
- Prepare Tempering:
- Heat oil in a small pan. Add mustard seeds, cumin seeds, curry leaves, and green chili. Let them splutter.
- Pour this tempering into the batter and stir well.
- Cook Paniyaram:
- Heat the paniyaram pan and grease each cavity with a little oil.
- Fill each cavity halfway with batter, sprinkle grated cheese on top, then cover with a little more batter.
- Cook covered for 2–3 minutes on low flame. Flip and cook the other side until golden brown.
- Serve:
- Serve hot with ketchup or coconut chutney. The melted cheese inside makes every bite super exciting for kids! 🧀✨
🌟 Why Kids Love This:
- Cheesy Surprise: Melty cheese in the middle makes it irresistible!
- Veggies + Protein: Hidden veggies and sprouted moong add nutrition without compromising taste.
- Bite-Sized Fun: Perfect for little hands to grab and eat on the go.
