Urad Dal- Tandul Appo/ Black Gram Dal- Rice Paniyaram.

"Urad Dal- Tandul Appo/ Black Gram Dal- Rice Paniyaram" ... appos is a delicious breakfast dish from GSB Konkani Saraswat Cuisine ... these soft and spongy balls fried in a pan which has several deep dents are always a joy to relish dunked in equally tasty chutney or sambar for breakfast ... Yummilicious ....

** Appos are small dumplings prepared in a tawa which has several dents. The dents are oiled and urad dal + rice batter is poured into each of them, covered and cooked till done. These have a very spongy in texture and taste awesome with any chutney/ sambar of your choice. Appo's taste very good served with spicy curries too. I have already posted the recipe for Appo with various variations and they are all tasty. Do try them out and enjoy with your family and friends, sure to be loved by all.

.** Here is my recipe "Urad Dal- Tandul Appo/ Black Gram Dal- Rice Paniyaram" ... my style which I learnt from my Amma ...

** Ingredients :

Urad Dal/ Black Gram Dal : 1 cup.

Rice/ Tandul : 3 cups if wet grinding and 2 cups if using mixer grinder

Methi/ Fenugreek Seeds : 1 tsp.

Salt/ Namak/ Meeta : to taste.

** Oil/ Tel/ Tela + Ghee/ Topp in 1:1 ratio for frying of appos as required. 

** You will need : To prepare these appo's you need the special “Appo mould pan / Paniyaram pan/ Aebleskiver pan” a pan which has several deep round dents in them which is available both in cast iron/ Teflon coated pans. Appos are small round savories cooked in these dents.

** Wash and soak Urad dal and Rice separately in plenty of water for 3-4 hrs. Also soak Methi seeds in ¼ cup of water separately for an hour or so.

** Soaking of Methi : Soak methi/ fenugreek seeds separately in water is just my method of doing so for dosas. I use it later along with the water while grinding the dosa batter as I believe that if methi is added to dal while soaking, the nutrients and medicinal properties of methi seeds are lost when getting washed again after soaking period.

** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the rice or dals while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so with other ingredients too, choice is yours.

** Drain urad and rice and once again wash in plenty of water and drain off the water. Grind urad dal to a smooth fluffy batter with minimum water. I use table top wet grinder which gives excellent results, you may use mixer grinder too. 

** Remove the ground urad batter in a vessel and then add rice and fenugreek seeds with the water in which it is soaked into the grinder and grind to a smooth texture. Remove and add to the urad batter and mix well adding water only if necessary. 

** Do not make the batter thinner textured, you need to keep it thick like that of idly batter consistency for preparation of appos. Lastly add salt to taste, cover with a well fit lid and keep it aside in a warm place to ferment for 8 hours or overnight.

** After fermentation the batter is ready to be prepared into appos. Mix the batter well and keep it aside ready. Heat the Appo tava, add some oil+ ghee in each of the dents, pour a small ladle full or large tablespoon of batter in each dent.

** Do not overfill the dents with batter, it should just be filled slightly inner to the dent level as it rises on being cooked. Cover with dome shaped lid and cook on medium heat for 1-2 mins. then lower the heat and allow to cook. 

** After 3-4 mins uncover the lid, check if the bottom of the appo is crisp and top surface too has cooked. You can test it by just touching the top surface of the appo with fingers. If done the batter will not stick to your fingers. 

** Gently run a blunt knife smoothly on the round edges of each of the dents to loosen the cooked appos and flip them over with the help of a spoon and now let cook the other side for another few minutes uncovered till done. 

** "Urad Dal- Tandul Appo/ Black Gram Dal- Rice Paniyaram" is done and ready to be served. Serve them hot immediately with chutney or sambar as an accompaniment. You can also serve them with any spicy curry dish of your choice too.

** Important Note: The variations of the Urad and Rice differ in different grinding methods. If using whole Urad Dal (without skin) then increase the amount of rice. If grinding in mixer then add only 2 cups of rice. I use wet grinder for grinding urad dal, so the ratio is 1:3. Also mix the Urad + Rice mixture well the next day before proceeding to make the appo’s, however avoid too much beating of the same.

** Note : I always follow my Mom's method of using oil+ ghee in the ratio of 1:1 for removing of dosas as they turn out great. You can use either ghee or oil for the same too, it's a matter of individual choice. 

** Sharing a common link below to all “Chutney” recipes shared in the Blog, which includes the coriander chutney shared above too, please browse through and try them out in leisure, there are plenty of choices and they all taste great …

https://gayathrifoodbytes.blogspot.com/search?q=chutney