Paniyaram also known as Appe is a South Indian delicacy made from a fermented batter of rice and lentils. The batter is seasoned with spices, poured into a special pan with small molds, and cooked until crispy on the outside and soft on the inside. These savory, bite-sized dumplings are perfect for breakfast or as a snack, often served with chutneys or sambar for a flavorful experience.
Here’s a detailed recipe to make paniyaram:
Ingredients:
For Batter:
- 1 cup idli rice (parboiled rice)
- 1/2 cup urad dal (black gram lentils)
- 1/4 cup toor dal (split pigeon peas)
- 1/4 cup chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Water (for soaking)
- Salt (to taste)
For Tempering:
- 1 tablespoon oil (preferably sesame or vegetable oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 green chilies (finely chopped)
- A few curry leaves (optional)
- 1/2 teaspoon asafoetida (hing)
- 1 onion (finely chopped) – optional
Instructions:
Preparation:
- Soaking:
- Wash and soak the idli rice, urad dal, toor dal, chana dal, and fenugreek seeds in water separately for about 4-6 hours or overnight.
- Grinding:
- Drain the water from the soaked rice and dals. Grind them separately to a smooth batter consistency using a wet grinder or a high-powered blender.
- Mix the ground rice and lentil batters together in a large bowl. Add salt and mix well.
- Allow the batter to ferment for 8-12 hours or until it doubles in volume. Fermentation time might vary depending on the weather conditions; warmer temperatures aid in quicker fermentation.
Making Paniyaram:
- Tempering:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds and let them sizzle.
- Add chopped green chilies, curry leaves, and asafoetida. Sauté for a minute.
- Add chopped onions (if using) and sauté until they turn translucent. This step is optional.
- Preparing the Paniyaram Batter:
- Add the tempered mixture to the fermented batter and mix gently.
- Cooking Paniyaram:
- Heat a paniyaram pan (appe pan) and add a few drops of oil into each cavity.
- Once the pan is hot, pour spoonfuls of batter into each cavity, filling them up to 3/4th of the cavity.
- Cooking:
- Cover the pan and let the paniyaram cook on medium-low heat for 2-3 minutes or until the bottom turns golden brown.
- Using a skewer or a spoon, flip the paniyarams to cook the other side. Cook until they turn golden brown and crispy.
- Serve:
- Remove the paniyarams from the pan once both sides are cooked perfectly. Serve hot with coconut chutney, tomato chutney, or sambar.
Enjoy your homemade paniyarams! Adjust the spiciness and seasoning according to your taste preferences.
