Mixed Lentil Paniyaram / Aebleskiver

I have always had Aebleskiver or paniyaram (gundu pongal, paddu are different names for this dish) that is made either with left over dosa batter or the batter they would make using rice and black gram dal. Many years ago, I had this kind at a friend's place. Her mother had made it and it tasted so different than the traditional one that I was used to. From that day onwards, I have always made these kind only. My friend's mother added coconut scrapings and few green chillies to the batter but I have left them out in this.

 
One Year Back - Sourdough Chocolate Zucchini cake
Two Years Back - Hawaiian Cobbler
Ingredients: 
Par Boiled Rice - 2 cups (See Notes)
Urad dal / Black gram dal - 1/4 cup
Chana dal / Dehusked split black chick pea - 1/4 cup
Toor dal / Dehusked split pigeon pea - 1/4 cup
Moong dal / Dehusked split mung beans - 1/4 cup
Salt - to taste
Oil - to cook

Method:
Soak rice and all the dals together for 4 - 6 hours. Drain and wash the rice, lentil mixture couple of times. Grind them in a blender/mixie or a grinder adding enough water to help the process but don't make it too thin. End product should be like pancake batter. You will have to grind them to a fine coarse grind. Nothing will happen if you grind them smooth, but very coarsely is not good. Add some salt and mix well. Let it ferment covered at room temperature for 8 - 10 hours (preferably overnight).  When the batter is ready, mix it vigorously and check for salt. Add if needed and you might have to add some water to thin it down to the pancake batter consistency.

Heat the Aebleskiver pan or pancake puff pan. When hot, add few drops of oil to each compartment. Pour the batter just under the rim of the compartment. Cover and let it cook. When you see holes and the batter looks set on the top, gently turn them around using chop sticks or a fork. Cook on the other side till you get a nice golden brown color. Serve with any kind of chutney or sauce. My kids always eat these with ketchup.

Notes:
Instead of parboiled rice, you could use regular rice. In that case, add a handful of soaked poha/avalakki/beaten rice to get a nicer color.

Enjoy.