Panoli,a traditional Gujarati snacks,a very low cal and healthy one ,usually made with split yellow gram,served with green chutney and plain yogurt.It"s name is PANOLI,as it is steamed over water (PANI in hindi).A dieters delight.......:)

  • Cook time:
  • Prep time:
  • Yields: serves 3-4 person
  • For Batter:
  • 100 gram split yellow gram (soaked in water for 3-4 hrs)
  • 100 gram split bengal gram (soaked in water for 3-4 hrs)
  • 50 gram split pigeon pea (soaked in water for 3-4 hrs)
  • 1 teaspoon cumin seeds
  • 2 green chillies or to taste
  • salt to taste
  • a pinch of asafoetida
  • spinach juice as needed
  • For Greasing:
  • Cooking oil spray
  • For Topping:
  • 1 teaspoon oil
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon green chilli paste or to taste
  • 1 onion (grated)
  • 1/2 cup beetroot (grated)
  • 1/2 cup raw plantain (boiled and grated)
  • 1/4 cup green peas (blanched)
  • 1 teaspoon dry coriander powder
  • 1 teaspoon dry mango powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garam masala or to taste
  • salt to taste
  • For Garnish:
  • Green mint coriander chutney
  • Tomato ketchup or sweet-sour tamarind chutney
  • Paneer (cottage cheese)(grated)(TOFU-for VEGAN)

For Batter:
In a grinder add all lentils,chillies and cumin seeds and make a thick smooth paste,if required add spinach water ,little by little,take care that batter must be like a paste and not in a pouring consistency.Now add pinch of asafoetida,salt and mix well,keep aside.


For Topping:
In a pan,heat oil and add ingredients,for topping;in a given order and swat in between.,cool and keep aside.


For Panoli:
Preheat the steamer.On a plate ,which fits your steamer,apply little bit of oil,and spread the 1/4 inch,thick layer of batter paste on it,evenly,and with light hands flip this plate on the top of steamer and on medium flame cook it for 12-15 min.


When done remove with knife,place it on plate,apply green chutney,ketchup on it,spread the TOPPING mixture on it,garnish with grated paneer,cut and


NOTE:Do not keep the BATTER paste for long or it will become watery due to salt and become difficult to handle.If you find so,can add a spoon or two of gram flour to it,and mix well,and use it.


NOTE: you can make it with any one or combo of lentil mixture.


NOTE: Instead of spinach juice,you can add any other vegetable juice or plain water for making batter paste.


NOTE:You can do variations in topping too and in place of paneer you can use tofu or cheese for garnish.


NOTE: You can enjoy it,without topping too,as it is with any chutney or sauce,along with any hot beverages.

Recipe Reference

i learnt it from ma mom,who makes best panoli u mom..:):) i made it with little bit changes,given topping to it,like pizza...which adds more flavor,color,nutrients n appeal to this simple dish..:):)

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