This one is the last one with the same batter .... Urad Dal (with skin) + Moth Beans (Matki / Small Bagado) + Rava ... Crispy Panna Appo / Paniyaram ... With Coriander Coconut Chutney and Ginger Tea ... Yumz ... they really were soft and spongy ... This one is 4th and final in the series, first one was Ambado / Fritters, 2nd being Ramdana, 3rd was Panna Doddaka .. Can call these 4 in 1 multi breakfast items ..... Enjoy .....
Its amazing how one particular batter can give you 4 different types of breakfast dishes. So happy to have tried these out in four different methods. I am sure most of the batters of Idly can be done in similar method. The batter is the same as that of the Ramdana which I posted earlier. Just prepared these panna Appos / seasoned paniyarams out of them and served them with coriander coconut chutney. I will not repeat the process of preparing the batter here again, but will add the link to the Ramdana recipe whre the process of preparing the batter is already given. The link to the recipe is added at the bottom of this post. The appos / paniyarams were very soft and tasty. You can add in some grated carrots or finely chopped onions to the batter before proceeding to remove the same. I have not added any for religious reasons, as some particular days we avoid onions and garlic.
For preparation of Appo / Paniyaram : Heat the appe / paniyaram / ebleskiver pan adding little bit of oil in all the dents. When hot, add few mustard seeds and a small piece of curry leaf in each dent (Optional). When they splutter with a large rounded spoon add in batter into all the dents. Take care to see that they cover only 80% of the dents as the appos rise up once they get cooked.
Cover with a lid and cook on medium flame till the bottom sides of the appos are done to crispy texture. Now pass a blunt edged knife all reound each appo and gently lift and flip them over and cook the other side without covering till crispy and done.
When done remove and serve hot with coconut chutney. You can serve it with sambar too. But it tastes best with any type of chutney.
** Note : For the batter of the Urad Dal (with skin) + Moth Beans (Matki / Small Bagado) + Rava …. Please go to the link given below ……..