Stuffed Paniyaram/ Appam

 Ingredients

appam batter 

besan 1/2 cup

poha 1/2 cup

suji 1/2 cup

water 1/2 cup

salt to taste

For stuffing

oil 1 tsp

jeera  1 tsp

urad dal 1 tsp

chana dal 1 tsp

hing little

turmeric pdr little

onion 1 small finely chopped

green peas 2 tbsp

potato 1 big boiled, peeled

For chutney

oil 1 tbsp

jeera 1 tsp

urad dal 1 tsp

chana dal 1 tsp

green chili 1 roughly chopped

red chilies 2

onion 1 small roughly chopped

tomato 2 roughly chopped

coriander stems and leaves little

 

Preparations

wash well poha 2-3 times, then squeeze out the water and keep aside

in another bowl add besan, add little water  at a time, whisking well to prevent lumps

mix poha and suji along with salt to taste with besan totally adding 1/2 cup water, keep it aside

For chutney

in a kadai/ pan add oil, jeera dals mix well till dals become golden

add green chili, hing, 3 garlic pearls, onion, red chilies, mix well

once onion turns pink, add chopped tomatoes, coriander stems,  mix well, cover and cook for 3-4 minutes till tomatoes turn soft

cool slightly,grind to a smooth paste, your chutney is ready

you may season it with mustard seeds and dals

In another pan, heat oil, add jeera and dals, once dals turn golden add hing, onion, green chilies, once onion is light brown add green peas little water along with wee bit turmeric, cover and cook for 2 minutes

add boiled and mashed potato, along with salt to taste, mix mashing lumps from potatoes, add 2 tbsp water, mix and keep mashing potatoes, remove and keep aside.

In a blender add the soaked besan , poha and suji, blend smooth, add some water in the mixer jar, add to the batter, it should be quite thick.

add salt, mix well, add 1/2 tsp Eno and little water, mix well, add 1 tsp oil mix well

brush the paniyaram pan with little oil 

put this batter till it covers half if the paniyaram round, take some stuffing in your hand place it in the center of the pan, add some batter to cover the stuffing, close the pan, cook in medium heat for 3-4 minutes, flip them and cook it on the other side till crisp

serve the stuffed paniyarams with the prepared chutney.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Masala Paniyaram

 

Ingredients

1 cup rava

¾ cup curd

1 tsp salt

1 cup water

2 tbsp oil

1 tsp mustard

½ tsp cumin

½ tsp chana dal

½ tsp urad dal

pinch hing

few curry leaves finely chopped

½ onion, finely chopped

½ carrot, chopped

½ capsicum, chopped

2 tbsp sweet corn

2 tbsp coriander leaves chopped

1 inch ginger, grated

2 tbsp coconut, grated

½ tsp Eno fruit salt

 

Preparations

In a bowl take 1 cup rava, ¾ cup curd, 1 tsp salt and 1 cup water.

Mix well, ensuring everything is thoroughly combined. Rest the batter for 15 minutes.

In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal, a pinch of hing, and a few curry leaves. Splutter the tempering.

Add ½ onion and sauté until the onion softens.

Transfer the tempering to the rava mixture.

Also, add ½ a carrot, ½ a capsicum, 2 tablespoons of sweet corn, 2 tablespoons of coriander, 1 inch of ginger, and 2 tablespoons of coconut.

Mix well, adjusting the consistency.

Add ½ tsp of Eno fruit salt and 2 tbsp of water. Alternatively, you can use baking soda.

Mix gently to form a frothy batter.

Heat the appe pan and add oil to each mould.

Once the pan is hot enough, add in the prepared rava batter.

Cover and simmer for 5 minutes.

Roast on low to medium flame until the appe turns golden brown.

Flip over and cook both sides.

Enjoy Masala Paniyaram with chutney.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Instant Rava- Corn Paniyaram

Ingredients

rava 1 cup

curd 1 cup

water 1 cup/ as needed

salt to taste 

boiled corn 1/2 cup

green chilies finely chopped to taste

ginger finely chopped 1 tsp

curry leaves finely chopped 1 tsp

hing little

Eno fruit salt 1 tsp 

oil/ ghee for cooking.

 

Preparations

in a big bowl add rava, curd, water, salt, hing, mix well/ Keep it aside for 10 minutes.

add boiled corn, green chilies, ginger, curry leaves, hing mix well.

Before making paniyaram, add Eno, mix well for 2-3 minutes, pour into greased paniyaram moulds. Cook covered on medium flame for 2-3 minutes.

Flip over carefully, once the bottom turns light brown. 

Cook on the other side adding wee bit ghee/ oil, cook covered for another 3 minutes.

Serve hot with coconut chutney.

Note- You can add carrots, capsicum, chopped onion, broccoli chopped, add what you like.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

 

Chola paniyaaram (sorghum millet paniyaaram)

 Ingredients

200 gm Sorghum millet / jowar

100 gm Idli rice

125 gm Urad dal  

1 tsp Methi seeds

Onion  2 medium finely chopped

Green chilies finely chopped as per taste

Carrot medium size  2 grated

2 tsp Channa dal

1 tsp Mustard seeds

Curry leaves finely chopped 2 tsp

100 ml Gingely oil  OR any veg. oil

Salt to taste

 

Preparations 

Wash and soak the sorghum millets , idli rice together, urad dal and methi seeds together for 5hrs.

Grind the urad dal and methi seeds together.

Grind the sorghum and idli rice together. Once done, mix the two batters with salt to taste and let it rest for 6 to 7 hours for fermentation.

In a kadai, add gingely oil, mustard seeds, chana dal, finely chopped onion, green chilies and Curry leaves. Saute for 5 minutes for the golden brown color.

Add grated carrot , and little salt and saute for another 2 minutes.

Let it cool down and add this into the sorghum batter, and mix well.

For paniyaaram preparation, heat the paniyaaram pan and add half tsp gingely oil in each mould. Fill each mould with 3/4th of the batter. Once they puff and rise, flip the paniyaaram using chop sticks or you can do with 2 spoons

Cook both the sides for 1 minute each to get the crispy golden brown form.

Serve the chola paniyaaram with fresh coconut chutney.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

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.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs