MASALA APPAM/ SAVOURY KULI PANIYARAMS






I first tasted these savoury appams at Sree Krishna sweets, back home in Chennai. It soon became a regular snack dish each time I visited my grandma...............coz it was just opposite to where she stayed... ............sadly I don't think they make it anymore. But a lil birdie told me they make these at Grand Sweets (another sweet shop) now :) can't wait to try em out!

These are super easy to make. All you need is some left over Idli Batter and then you can whip these up in a jiffy. You can find the recipe for my Idli Batter here. Oh yes! You also need a Kuli Paniyaram pan that you can find in most indian stores. Incase you haven't seen one before I have attached a pic below. That's how it looks like.



This recipe is super healthy and you can serve them for breakfast or even as a snack. Perfect for kids (you can just adjust the chilies and ginger as per taste)

Serve them with your favourite chutney. I served them with our favourite tomato chutney/thokku and some coconut chutney. 





This recipe make about 20-21 appams.
INGREDIENTS:
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Hing - 1/4 tsp
Curry leaves - 6
Onions, chopped - 1/2 cup 
Green chili, chopped - 4
Ginger, grated - 1 tbsp
Coconut, grated - 2 tbsps( or if you like coconut bits go ahead)
Salt
Idli batter - 2 cups
Coriander leaves, chopped - 1 tbsp(optional)
Oil


PROCESS:
  • In a small wok heat 1-2 tbsps oil
  • Add the mustard seeds and wait till it starts to splutter. Then add in the curry leaves, hing and the urad dal.
  • Add in the onions and green chilies and saute till the onions turn slightly brown. Add in the ginger and the coconut and saute for about a minute or so.
  • Add in the coriander leaves and the salt and switch off the flame. Keep aside.
  • Now, take a bowl with the idli batter. Add in the onion mixture and mix. Add more salt if necessary. 
  • If the batter is too thick you can add a bit of water. Batter must not be too thick nor runny. Somewhere in the middle. (Don't worry about the consistency too much. Just make sure its not of pouring consistency.)
  • Grease the kuli paniyaram pan and place it on the stove.(I used a non stick pan, so I just added a drop of oil in each mould. thats why my appams look a bit dry. but if you don't mind the oil, go ahead and add some oil in each moud before spooning in the batter.)
  • When the pan has been pre heated on low flame, scoop the batter into each mould. When you can see its become slightly browned on the sides, flip them over. Usually take about a few minutes on each side.
  • You are done. Just serve them with tomato chutney, coconut chutney or your favourite dip!

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