Moong Dal Paniyaram

1. Soak Dhuli moong dal overnight for 6-8 hrs. Strain and grind the dal into paste. Add water as needed. Add ghee/oil in pan. Add jeera, chopped curry leaves, green chillies, onion, tomato. Roast it for 3-4 mins. Turn the heat off and let it cool. Mix this with dal batter and add salt. Place the appe pan on heat. Add a few drops of oil/ghee or 1 tsp of oil/ghee if you prefer in each mould. Pour the dal batter in the moulds up to 3/4 of the mould. Allow to cook for a few minutes. Turn carefully with a wooden skewer or spoon and let the other side cook. You can flip them once or twice more so that they get cooked evenly. You can also add some more oil if required. When the paniyarams are golden from all sides, remove in a casserole So that they stay warm. Cook in batches this way. Serve with chutney.