Ingredients and Method to make Quinoa lentil bites
1 3/4 cup quinoa dosai batter from here
1 small red onion cut very fine
1 medium sized green bell pepper (capsicum/koda molagai) deseeded and cut fine
salt to taste
1/4 tsp baking soda
1/4 tsp red chili powder (or to taste)
1 stalk curry leaves broken into small pieces
2 heaped tbsp flax seed meal ( powdered flax seeds/ alsi / ali virai)
4 heaped tbsp rice flour or as needed to thicken batter (see notes)
2 to 3 tbsp fresh/ frozen grated coconut (optional) (if frozen thaw to room temperature)
a few drops of oil to shallow fry the bites
Add the quinoa dosai batter to a large bowl. Add onion, bell pepper, salt to taste ( the batter already contains some salt so not too much), red chili powder, curry leaves broken into small pieces and mix well.
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Add to this flax seed meal and mix well. Then if the batter is still a bit thin add rice flour 1 tbsp at a time and mix well, until the batter achieves dropping consistency. Add fresh/ frozen grated coconut to this batter and mix well.
Finally just before making add baking soda and mix well.
Heat aebleskeevar pan (appa kaarai) on medium to medium low heat. Add a few drops of oil in each mold. Spoon a little batter into each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the paniyaram gets dark while the inside remains uncooked.
Flip over and cook the other side until it is cooked (turns a light creamy/ golden). Remove and serve hot with some ketchup or chutney of choice.
Leftover batter can be refrigerated for a day and used the next day.
Yielded approx 28 bites
Notes:
The rice flour is added to thicken the batter a little more. So how much rice flour is needed will depend on the consistency of the batter. Add just one tbsp of flour at a time and mix well. If the batter is dropping consistency, it is ready and does not need more flour. The first time I made this I needed 4 tbsp, subsequent times, I needed only about 2 tbsp.
1 3/4 cup quinoa dosai batter from here
1 small red onion cut very fine
1 medium sized green bell pepper (capsicum/koda molagai) deseeded and cut fine
salt to taste
1/4 tsp baking soda
1/4 tsp red chili powder (or to taste)
1 stalk curry leaves broken into small pieces
2 heaped tbsp flax seed meal ( powdered flax seeds/ alsi / ali virai)
4 heaped tbsp rice flour or as needed to thicken batter (see notes)
2 to 3 tbsp fresh/ frozen grated coconut (optional) (if frozen thaw to room temperature)
a few drops of oil to shallow fry the bites
Add the quinoa dosai batter to a large bowl. Add onion, bell pepper, salt to taste ( the batter already contains some salt so not too much), red chili powder, curry leaves broken into small pieces and mix well.
The copyright of this content belongs to Veginspirations.com
Add to this flax seed meal and mix well. Then if the batter is still a bit thin add rice flour 1 tbsp at a time and mix well, until the batter achieves dropping consistency. Add fresh/ frozen grated coconut to this batter and mix well.
Finally just before making add baking soda and mix well.
Heat aebleskeevar pan (appa kaarai) on medium to medium low heat. Add a few drops of oil in each mold. Spoon a little batter into each mold, cover with a lid and cook until the lower side turns golden brown. Keep the heat on low to medium low the entire time, otherwise the outside of the paniyaram gets dark while the inside remains uncooked.
Flip over and cook the other side until it is cooked (turns a light creamy/ golden). Remove and serve hot with some ketchup or chutney of choice.
Leftover batter can be refrigerated for a day and used the next day.
Yielded approx 28 bites
Notes:
The rice flour is added to thicken the batter a little more. So how much rice flour is needed will depend on the consistency of the batter. Add just one tbsp of flour at a time and mix well. If the batter is dropping consistency, it is ready and does not need more flour. The first time I made this I needed 4 tbsp, subsequent times, I needed only about 2 tbsp.
