“Nachani- Urad Dal- Tandul- Lapsi Appo (Finger Millet- Black Gram Dal- Rice- Broken Wheat Painyaram)” served with KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle) … we all are aware that living in nuclear family dishes prepared always remain especially when it comes to dosa’s and Idlies … leftover idlies can be turned into usli or fries, while the batter if in excess can be given a makeover to other variety of dishes by including veggies/ flours … sharing delicious soft- spongy appo’s prepared with leftover batter of “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” to which I added nachani flour … tastes awesome served with chutney, pickle, sambar etc. … Yummilicious …
** I am sure everybody faces the problem of leftover dishes the reason being nuclear families or uncertainty of consuming due to various work pressure. Either way to avoid wastage of food and for economic reasons it is always wise to prepare only that much how much is sure to be consumed, as leftovers are not so good when it comes to health point. We all need to consume freshly cooked dishes for a fit lifestyle.
** The question arises mostly with curries, batters, idlies etc. while most of the dishes like curries, idlies can be safely consumed reheated within 48 hours, the issue arises with dosa batter as most of the time there are chances of them turning sour. Above all our generation has become so fussy that they do not prefer eating the same dosa for 2-3 consecutive days. But with rising costs we should think about saving too.
** This is where giving them a makeover either by adding any other flour, veggies, etc. comes in handy as that is sure to be consumed without a murmur. This is how I prepare usli with remaining idlies and uttappa or tomato omelet with leftover Idly batter. Other dosa batters too can be changed to new dishes in similar way by adding nachani/ bajra/ jowar or any other flour and it turns out completely new and tasty.
** I have prepared these appos/ paniyarams with leftover batter of “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” by adding some nachini flour to it and adjusting the spices. I must admit that sometimes I prepare batter in excess when I have some idea to try out something new with it, it not only saves my overall time but also cuts down on my excess workload, isn’t that wonderful.
** I am sharing link to “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” recipe at the bottom of this recipe to avoid repeating the same here again as it is already written in detail with step by step pictures elsewhere. I regret the inconvenience if any but also remain assured that you will agree on this point. Do try it out, you can prepare two dishes out of one batter on back to back days.
** If you do not want to follow this method of using leftover batter following day for any reason then you can follow it to serve tiffin/ snack to children in the evening or as your dinner dish, that way you can consume two varieties on single day too, either way you wish. However, I assure you if you use proper storing of batter in fridge in air tight containers they always remain good for 48 hours without turning sour.
** Here is my recipe for “Nachani- Urad Dal- Tandul- Lapsi Appo (Finger Millet- Black Gram Dal- Rice- Broken Wheat Painyaram)” which I prepared using leftover batter of “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” … they turned out soft- spongy- delicious …..
** Ingredients :
Urad Dal- Tandul- Lapsi Pol Peeta/ Black Gram Dal- Rice- Broken Wheat Dosa Batter : 3-4 cups.
Nachani/ Ragi/ Finger Millet Flour : ½ - ¾ cup
Salt/ Namak/ Meeta : to taste.
** Oil (Tel/ Tela)+ Toop (Ghee) mixture in 1:1 for removing the Appo’s/ Paniyarams.
** Add the nachani/ finger millet flour little by little along with water to the batter while you keep mixing it until you get a thick flowing batter. Take care to see that there are no lumps in the mixed batter and its smooth in consistency.
** Add salt to taste (be careful when doing so as the leftover batter already has salt), mix well, cover and leave it aside to rest for 15-20 minutes. This helps the nachani flour to be soaked well and soften too and is a necessary step.
** Check the batter once again, it should be thick, but of dropping consistency, if too dry add water and mix well and if thinner texture then add a few tablespoons of nachani flour and adjust the same, the batter is now ready.
** Note : DO NOT ADD COOKING SODA/ ENO SALT ETC. to the batter as here we are using already fermented batter which the best for health being gut friendly. I always prefer naturally fermented batters to addition of soda.
** To prepare Appo/ Paniyaram : Heat a Appe pan (the one with dents, as shown in picture collage) adding a little bit of oil+ ghee in each of the dents, when hot lower the heat to medium, pour a large tablespoon of batter into each mold/ dent depending upon size of the dent. If small use less batter, it should just about cover the dents and not come above the same as it will rise on cooking, so be careful.
** Cover with a dome shaped lid and let cook on medium heat for 1-2 minutes only, then lower the heat to minimum and let cook until bottom side of appo’s are evenly browned. Take care to see that you do not burnt them or else the taste will be lost, have patience as this does take time to get cooked to perfection and once you learn the art, then its breeze work. You do get a good aroma of appos when cooked and done.
** Lift the lid, check the top surface of appo, if new to preparing this dish then carefully touch the top of appo with finger, if it does not stick to your fingers it means the appos are cooked, if slightly sticky, then cover with lid and further cook for another 2-3 minutes. When done, gently loosen the appos all round on its rim with the help of a blunt knife and gently flip it over back into the dent and cook the upper side, this time uncovered. Cook for a few minutes, flip it back and remove with the help of a spoon into a bowl.
** Note : Be careful when you loosen the appos to flip them over into dents, as hurrying/ forcing them up may tear the appos and they may lose shape. If they are cooked crisp they come out well, you can raise the heat for a minute to do so in between if desired. Appo’s are always cooked on both sides, while the bottom side first on addition to the dent in the tava is cooked covered to evenly brown, the flipped appo is cooked just for a few minutes without covering and does not turn crisp or browned.
** When the appos are perfectly done and removed from the appe pan, you may proceed to remove more number of appos/ paniyarams or as much as required with batter following the method of once again adding oil- ghee, batter etc. as done before ie repeating the same procedure all over again until need be.
** “Nachani- Urad Dal- Tandul- Lapsi Appo (Finger Millet- Black Gram Dal- Rice- Broken Wheat Painyaram)” is done and ready to be served. I served these spongy delicious appos/ paniyarams with “KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle)” which I had freshly prepared yesterday. It’s an awesome combo and if you desire to try out the same too, then do check out the recipe for the pickle in my Blog, to which I have shared the link below. If not, don’t worry, you can serve it with any chutney/ pickle/ sambar of your choice too, it’s sure to tastes great. Children always love appo/ paniyaram, do give this recipe a try.
** For “Urad Dal- Tandul- Lapsi Polo (Black Gram Dal- Rice- Broken Wheat Dosa)” recipe, please follow the link given below …
** For “KhatHa MeetHa TeekHa Ambuli Nonche (Aam/ Kairi/ Mavinakayi/ Raw Mango Pickle)” recipe, please follow the link given below …
** For more “Appo/ Paniyaram” recipes, please follow the link given below …
** For more “Sambar/ Kolumbo” recipes, Please follow the link given below …
** Sharing link to all "Chutney" recipes shared in the Blog, you may browse through and try out any you prefer; they all taste great ...
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