Paniyaram are small round savory balls, traditionally made with leftover Idli batter. But this recipe is an instant version, which requires no soaking or fermenting or leftover batter. It is a very easy and quick breakfast or snack recipe from South Indian cuisine. For making paniyaram, you need a special pan called paniyaram pan.
The batter is mainly made from Semolina and yogurt which makes them crispy from outside and soft from inside. I usually add onions, carrots and french beans for more flavor and nutrition. But you can also add more vegetables like colorful peppers, cabbage, corn kernels, crushed sweet peas. Enjoy them hot with Curry Leaves Chutney which is little garlicky and goes so well with these savory paniyarams. You can also have it with simple Coconut Chutney.
Instant Rava Paniyaram Or Appe or Appam With Curry Leaves Chutney
Ingredients
For Curry Leaves Chutney
- 1 cup fresh coconut grated
- 1/2 cup curry leaves
- 2-3 garlic cloves
- 1 tbsp lemon juice
- 2 green chillies
- 1/4 cup of roasted chana dal or daliya
- salt to taste
- water as required
For Appe or Appam or Paniyaram
- 1 cup semolina
- 1 cup yogurt
- 1 tsp cumin
- 1/4 cup shredded carrot
- 1/4 cup chopped onions
- 1/4 cup finely chopped french beans
- 1 tsp grated ginger
- 1-2 green chillies finely chopped
- 1/2 tsp baking powder or Eno
- 1 cup water
- Salt to taste
- Oil for frying
Instructions
To make Curry Leaves Chutney
- In a grinder, mix together coconut, curry leaves, garlic, lemon juice, green chillies, roasted chana dal, salt and little water and grind it to a smooth paste.
- Serve it with Appe.
To make Appe or Appam or Paniyaram
- In a bowl, mix all the ingredients together. Add water gradually.
- The consistency of the battar should be thick and dropping.
- Heat the paniyaram or appe maker and grease it with oil.
- Place spoonful of battar in each cavity and cover with a lid. Cook it for 5 minutes over medium-low flame.
- With the help of fork, flip appes and again let it cook for 5 minutes.
- Take them out in a plate. Serve hot with coconut or curry leaves chutney.
