Paniyaram with mixed dals and Parboiled rice

 Ingredients

1/2 Cup Urad dal {I used split ones}

1/2 Cup Chana dal

1/2 Cup Tuvar dal

1/2 Cup Moong dal

1/2 Cup  Parboiled rice/ Brown rice/  (can be replaced by regular white rice too)

Salt to taste

Ghee or coconut oil to cook the appe/ paniyaram

1 inch Ginger finely chopped 

3 to 4 green chilies finely chopped 

two sprigs of curry leaves and few sprigs of coriander leaves, finely chopped

Preparations

Take Urad dal, Chana dal, Toor dal, Moong dal together in a large vessel. Take matta rice in another vessel.

Wash well and add fresh water. Soak for about 4 to 5 hours.  

Drain the water from both completely and grind to a fine paste adding water little by little as needed to make a thick batter resembling the consistency of dosa batter. Add salt and mix well with hands. 

Keep it covered at room temperature overnight or for 8 hours. Look at the well fermented batter.

Add finely chopped ginger, green chilies, curry leaves and coriander leaves with the batter and mix well. 

Now heat the Appam pan and reduce the flame to medium. Add ghee or coconut oil. Pour the batter into each of the holes of the Appam pan filling up to three fourth of the pan.

Cover and cook for few seconds till the underside turns golden brown. Using a wooden spoon, check the underside. 

Now add little ghee or coconut oil on surface. Flip them slowly and cook till opposite side too till they turn crisp and golden brown. 

Repeat the same with the rest of the batter. Serve hot appes with coconut chutney.

Notes:

* Remember to add ghee or oil each time before adding the batter so that the appams come out clean as well as for the golden brown colour.

* You can use any variety of white rice which you use for dosa/idlis instead of matta rice.

* Ginger, green chilies, curry leaves, coriander leaves give a wonderful flavour to appams. So don’t skip it unless if making for kids.

* If you don’t have any of the dals in Chana dal, Moong dal and Tuvar dal, skip it and make 1 1/2 Cups of the other two dals.

* Since it has dals in the batter, don’t ferment the batter for more than 10 hours in hot weather as it can lead to a smell in the batter.

 

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