Protein Power Chickpea Appes with Coconut Peanut Chutney (Kala chana breakfast)

Ingredients

• 1 bowl Brown Chickpeas (soaked overnight)
• 1/2 cup Semolina
• 1/2 cup Yogurt
• 1 inch Ginger
• 6 Green Chilies (adjust to taste)
• 1 sprig Curry Leaves
• Small handful Fresh Coriander Leaves
• Salt to taste
• 1 1/2 cup Water
• 1/2 tsp Cumin Seeds
• 1/2 tsp Asafoetida
• 2 medium Onions, finely chopped
• 1/4 cup Cashew nuts, chopped
• 1/4 cup Walnuts, chopped
• 4 tsp Olive Oil (for cooking)
• 1 tbsp Coconut Oil
• 1 1/2 tbsp Roasted Chana
• 1 tbsp Urad Dal
• 1/4 tsp Cumin Seeds
• 1/2 inch Ginger
• 2 Garlic cloves
• 4 Green Chilies
• 1/2 cup Raw Peanuts
• 1/2 cup Freshly grated Coconut
• 1 tbsp Tamarind Paste
• Salt to taste
• 2 tbsp Yogurt
• 3/4 cup Water
• 2 Ice Cubes
• 1 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 2 Dried Red Chilies
• 1 sprig Curry Leaves

Steps

1. For Chickpea Paniyaram: Wash and soak chickpeas overnight. Drain and rinse in the morning.
2. Blend soaked chickpeas with semolina, yogurt, ginger, green chilies, curry leaves, coriander, salt, and water into a smooth batter.
3. Transfer to a bowl. Add cumin, asafoetida, chopped onions, coriander, cashews, and walnuts. Mix well.
4. Heat paniyaram pan and grease each mould with a few drops of oil. Pour a spoonful of batter into each mould. Cover and cook on low flame for 6–8 minutes. Drizzle oil on top, flip, cover, and cook again for 5–6 minutes.
5. Serve hot with Coconut Peanut Chutney.
6. For Coconut Peanut Chutney: Heat coconut oil. Add urad dal, then roasted chana, ginger, garlic, green chilies, and peanuts. Sauté till golden.
7. Cool the mixture. Add it to a blender with coconut, tamarind, salt, yogurt, and water. Blend well. Add ice cubes and blend again for a fresh flavor and color. Transfer the chutney to a serving bowl.
8. For Tempering: Heat oil, splutter mustard seeds, add curry leaves and red chilies. Pour the tempering over the chutney and give it a good stir.
9. Serve it with warm paniyarams.