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Dal Paneer Pakoda in Appe Pan: Paneer Recipe

dal paneer pakoda
Pakodas pakodas everywhere, but I can't dare to eat! Oh yes! DEEP FRIED stuff is a big no this side.

Pakodas or fritters are dreaded for their oil content. Yes, they are deep fried. This is the reason I rarely make pakodas. But thanks to the invention of appe (paniyaram) pan, you can fry just about anything with just a drop of oil. Yes, this is absolutely true.

Appe pan is such a multi-utility vessel that has cut down on the frying time while also reducing the oil needed for frying things. Does't that sound good? Indeed. To me, it is a miraculous pan. When I bought this vessel, I would try something or the other every day so much so that hubby dear got bored of it.

Then I had to lay my appe pan to rest for a few days. Then again began my experimentation spree - I use it even for roasting nuts, such as almonds, garlic cloves, and potatoes for curries. So this time I tried making dal pakoda, unlike the quintessential besan (chickpea flour) fritters.

I must say this is one of the yummiest take on pakoda making - try replacing half of the quantity of besan with a lentil powder.You will find a big difference in the taste! This one is yummier of the two.

Let's come back to the recipe of lentil paneer pakoda inspired by Anurada Dhall from a group.

Ingredients
Red lentils (lal masoor dal) - 1/2 cup
Bengal gram dal /chutney dal-1/4 cup - if you do not have this, replace with equal amount of besan
Besan-1/4 cup
Rice flour- 2 tsp
Onion -1 chopped
Green chilli/red chilly powder
SALT as per taste
sugar- 1 pinch
Hing- pinch
Paneer - crumbled for each pakoda
Haldi (turmeric)
Ginger small piece

Procedure:
dal pakoda appe pan


  1. Soak masur dal for an hour.
  2. Boil it for one whistle.
  3. Mix boiled masur, chutney dal, besan, rice flour. Put them in a grinder along with little ginger and green chilly.
  4. Add salt, sugar, hing, red chilly powder, and haldi and run the grinder again.
  5. Make idli like batter - should not be too thick nor too runny.
  6. Crumble paneer and keep aside.
  7. Place a tawa (skillet) on the stovetop.
  8. Add a drop of oil in each of the appe pan wells.
  9. Take a laddle or spoon and drop the batter in each of the wells. Make sure it is only half filled.
  10. Next add crumbled paneer in each well. 
  11. Again, drop the batter in each well to cover paneer.
  12. Cover & cook on low to medium flame.
  13. Do not be in a hurry to flip sides, since the batter is thin and it may spoil the shape of the pakoda.
  14. Let the batter settle down in the form of a pakoda.
  15. Then flip sides and fry until done.
  16. Enjoy this dal paneer pakoda guilt free with chutney of your choice.
  17. You may want to try cheese cutlets in appe pan, so here's the recipe.

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