Paniyaram (South Indian dumplings)

These dumplings were made in a Nordic Ware æbelskiver pan (which is similar enough to the Indian pan used for this). They were made from leftover Moong Dal Cheela batter. (You can see my recent post for more details.) I used just a few drops of oil for each one. The trick is, to wait until each dumpling is "done" and ready to turn over. Then, when you use a wooden utensil, such as chopsticks, it will easily turn over, without a struggle. Here, they are accompanied by some store-bought Harissa (a North African pepper sauce). 

Veg Recipes of India, Moong Dal Chilla Recipe