“Egg Appos/ Paniyarams” … Here is some Ande ka Funda … Delicious Appos that can be served as starters with some chutney / ketchup or by dunking them in some spicy curry the way I did … Eggs are very versatile, full of proteins and are good for health, specially for growing children … These soft spongy egg balls can be relished any way that pleases you palate … but children will love them with some tomato ketchup for sure … OK, So will You and Me … Yummy Yumz ….
** Egg Appos is a very easy to prepare and I used to often make some 15 yrs back very frequently. Those days I was always in a hurry and prepared a lot of egg dishes as it was easy and also could be brought and stored at home unlike fish or chicken. Off course fish and chicken too can be kept in the freezer, but somehow I am reluctant to do so. I prefer to have them fresh. A day or two maximum, but beyond that I just do not like it. Well with changing times, we do have to adjust and now people do store them in deep freezers. Coming to egg appos, it was recently that my hubby reminded me of it, asking me how come I do not make it anymore, that really set my mind on flash back to oldie recipes.
** Well, when something crops up into my mind, then it keep taking circles, till the task is completed. This time however, I wanted to try out something different. I had purchased a bundle of palak / spinach yesterday, so I went ahead and prepared these egg appos / paniyarams and dunked them into the gravy and it was simply awesome. I am making a separate post of the curry as appos can be relished as it without adding it to the curry too. Simple one, nothing elaborate, but yes you do have to have the appo / paniyaram tava for preparing this dish. Do purchase one, as there are so many dishes that can be prepared on the same, both Veg. and Non-Veg. Trust me it’s a must in your kitchen, if you love food.
** I am sure all of you by now know that Appos are small dumplings prepared in a tava which has several dents. The dents are oiled and batter is poured into each of them, covered, and cooked till done. These have a very spongy texture and taste awesome with any chutney of your choice or tomato ketchup too. Appo's taste very good with spicy curries too. I have already posted the recipe for Appo with various variations before. So go ahead, prepare these spongy yummy dumplings and enjoy them with any curry or chutney of your choice with family and friends. Just use the search option for Appos and you will get a list of the different types of appos I have prepared and posted both sweet and spiced.
** Here is my very own recipe for “Egg Appos/ Paniyarams” ....
** For Preparing Appos You will need : To prepare these appo's / paniyarams you need the special “Appo mold pan / Paniyaram pan/ Aebleskiver pan” a pan which has round dents in them which is available both in cast iron or Teflon coated. Appos are small round savories cooked in these dents. For reference, you can check up on the picture posted when the egg appos are being cooked.
** For the Batter : Break 3 – 4 eggs into a egg whisking bowl/ glassware bowl. See to it that the shell does not fall into the bowl. Add in ½ cup of water or milk to the eggs. Beat the eggs with an electric or hand egg beater till its well beaten.
** Add in a pinch of haldi/ turmeric powder, salt to taste, ½ to 1 tsp of kashmiri Red chilly powder. 1 tblsp of besan/ chick peas flour and again beat to a smooth mixture. Now add in ½ to 1 cup of fine rava / chiroti rava to the mixture along with 1 large sized onion chopped finely, 1 tblsp of finely chopped coriander leaves and 1 tsp of grated ginger (Optional) and mix well. Keep the batter aside for 20 minutes and appo batter is ready.
** Heat the Appo tava, add some oil in each of the dents, when hot enough, lower the heat and add in a few cut pieces of curry leaves (Optional) into each of the dents and then pour a small ladle full or large tablespoon of the batter in each of the dents, it should fill almost just above 3/4th level of the dents, as it rises when it gets cooked. Cover and cook on medium heat for about 3-4 mins.
** Now uncover the lid, check if the bottom surface of the appo is crisp and top surface too has cooked. If not, cover and cook for few more minutes. 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 flip over the appo's one by one with the help of a blunt knife running it smoothly round the edges of each dents and cook the other side uncovered now till done, say for a minute or two.
** Remove the prepared appos into a bowl and repeat the process with the remaining batter till desired number of egg appos/ paniyarams are removed. Do not prepare batter more than how much is necessary, as unlike the urad appo batter this one cannot be stored in the fridge. Well at least I do not do so; I always prefer to cook how much is necessary only when it comes to eggs as it is said that eggs should always be cooked fresh.
** "Egg Appos/ Paniyarams" are done and ready to be served. You can serve this with chutney of your choice or tomato ketchup or just as it is. Children will love this soft spongy egg balls / appos / paniyarams with tomato ketchup than with chutney. Go ahead and enjoy these Egg Appos / Paniyarams with your family and friends. You can serve them as starters but I had prepared these to be dunked in Palak Curry which I will be posting right after this one. So please do go through the curry also, and you will get an absolutely new dish to be served at function.
** Do check out the recipe for "Egg Appos/ Paniyarams dunked in Spicy Palak Curry" in the link provided below, it tastes awesome ....
http://gayathrifoodbytes.blogspot.com/2017/11/egg-appos-paniyarams-dunked-in-spicy.html#more
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