Paniyaram / Appe

• 1 cup rice
• 1 cup parboiled rice
• 1/2 cup urad dal
• 1/4 tsp fenugreek seeds
• 1 onion, chopped finely
• 2 – 3 green chillies, chopped
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 2 tsp oil
• 2 sprigs of curry leaves, chopped
• Salt to taste

Method

Step 1

Soak rice and urad dal in water for 5 – 6 hours. Drain the water and grind it until idli batter texture is obtained.

Step 2

Keep it for overnight fermentation.

Step 3

Heat oil in a pan. Add mustard seeds, allow it to splutter. Now, add cumin seeds, onion, green chilli and curry leaves.

Step 4

Saute for 2 – 3 minutes and add this to the batter.

Step 5

Heat a non stick paniyaram pan on a medium flame. Apply little oil to each dents of the pan.

Step 6

Pour a laddleful of batter to each dent. Sprinkle little oil over the paniyaram. Cook for 4 – 5 minutes.

Step 7

Turn the paniyaram with a spoon and sprinkle some oil over again. Let it cook for another 4 – 5 minutes. Repeat this with the remaining batter.

Step 8

Serve hot paniyarams with coconut or tomato chutney.

Nutritional Information

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