"Onion Tempered Appos / Paniyarams" served with Coriander~ Pudina Chutney ... A delicious bf / snack dish that is prepared with Urad Dal~Rice with the addition of onions seasoned and added on ... Appos never tasted better than these … Yummy Yumz ... Enjoy ...…
** As you all know Appos (Konkani name for paniyarams) are small dumplings prepared in a tawa 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. 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. This recipe is the same as the one I posted long back with urad dal~rice, the only difference being the addition of onions added in tempering to the batter. I have included the link to the step by step picture recipe of Appo at the bottom of this recipe, please do go through that link if you want to learn more on preparation of appos.
** Here is the simple recipe for "Onion Tempered Appos / Paniyarams" … My Style ….
** Ingredients :
Urad Dal : 1 cup.
Rice : 3 cups (2 cups if using mixer grinder, I use wet grinder)
Methi Seeds : 1 tsp.
Green Chillies / Hirvi Mirchi / Tarni Mirsanga : 2-3 finely chopped. (Optional)
Coriander Leaves / Kottambari Pallo / Dania : 2-3 tblsp finely chopped.
Salt to taste.
** For Tempering :
Oil : 1 tblsp
Onions / Piyavu / Kanda : 1 large peeled and chopped.
Mustard Seeds / Rai / Sasam : 1 tsp
Curry leaves / Kadipatta / Karbevu : 10-12
** You will need : To prepare these appo's you need the special “Appo mould 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.
** Wash and soak 1 cup of Urad dal and 3 cups of ordinary Rice separately in plenty of water for 3-4 hrs.
** Soaking of Methi : Soak methi seeds in ¼ cup of water in a small cup for an hour or so, just before you start grinding the batter. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it. You can use lukewarm water if you have only 10-15 mins time at hand only. It will give similar result.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Drain of the water from urad dal and rice and wash well with fresh water and drain off the excess water. Grind the urad dal with the soaked methi seeds along with the water in which it is soaked to a smooth batter. Add in more water only that much which is necessary. Put it in a vessel. Now grind the rice all to a smooth paste and then add it into the vessel in which urad dal batter is added.
** Combine both the batters well in a vessel. Add Add salt to taste and leave to ferment overnight or at least for 8-10 hours. See to it that the vessel is large and there is more than half the place the batter occupies left on top for the batter to rise. This is important lest the batter overflows from the vessel on fermentation.
** To prepare the Tempering : Heat oil, when hot add in the mustard seeds, when they begin to splutter, lower the heat and add in the curry leaves and then the chopped onions. Fry till the onions are translucent. Remove from fire and keep aside to cool completely.
** Once the tempering has cooled down completely to room temperature add it to the batter which has been beaten well after fermentation. Also add in the finely chopped coriander leaves and mix well. Also add in the finely chopped green chillies if desired (optional). The mixing should be done well so that the onions and rest of the tempering mix well with the batter and not stay in one place.
** Note : Do not add the tempering hot immediately into the batter, the batter will get cooked curdled if done so, it has to be brought to room temperature before adding the same.
** Note : Addition of chillies is optional as in some homes were there are small children it is not advice-able to do so as the children may bite on the same. Also serving with spicy chutney serves the purpose of adding on spice while eating the appos.
** The batter is now ready to be removed into appo / paniyarams. Heat the Appo tava, add some oil in each of the dents, pour a small ladle full or large tablespoon of the batter in each of the dents, it should fill to 3/4th only as it rises when its gets cooked. Cover and cook on medium heat. Now uncover the lid, check if the bottom surface of the appo is crisp and top surface too has cooked.
** You can test it by just touching the top surface of the appo / paniyarm 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 and cook uncovered now till done. Serve hot with chutney/sambar or any curry of your choice.
** "Onion Tempered Appos / Paniyarams" are done and ready to be served. You can serve them with any chutney or sambar or chutney podi of your choice. I served with Coriander~ Pudina Chutney and it tasted simply awesome. I am sharing some links below for the mentioned items, please go through them. Do try out this awesome appos and enjoy with your family and friends.
** Do try this variation of "Onion Tempered Appos" from the routine ones. Children and elders both are sure to love them. You can also send them in children's tiffin as a snack. You can also prepare the batter ahead and prepare the appos a few hours later on when you guests drop in. In which case, keep the batter in fridge immediately after mixing in the seasoning and remove from fridge about 20-30 minutes before removing the appos / paniyarams.
** 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 beat the Urad + Rice mixture well the next day before proceeding to make the appo’s.
** For the "Urad dal~Rice Appo / Paniyarm" Recipe with step by step pictures, please go through the link given below …
** For the "Coriander~Pudina Chutney" Recipe, Please follow the link given below …
** If you want to check up on other Appo dishes, you can use the search option or just click on the link given below too …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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