"Urad Dal- Moong Dal- Rice Appo / Black Gram Dal- Green Gram Dal- Rice Paniyaram" ... delicious soft and spongy appos served with ajwain (sambarpalli) coconut chutney for today's breakfast ... Yummilicious ...
** I have written quite a lot about appo/ paniyarams a delicious breakfast dish from Konkani Saraswat Cuisine that almost everybody loves to relish. As the process takes a little bit of time this is done usually during weekends or on holidays when you have enough time to serve and nobody is in a hurry to leave the home. These spongy balls are a delight to eat dunked in chutney and children never say no to these, one of their favorite dish which they eat without a murmur. So go ahead and try the various combination of appos posted earlier with plenty of picture to follow and if there is any doubt you can always get back to me via email or write down a comment. This variation of appos is definitely for keeps as it turned out very spongy and delicious. Very easy to prepare all you need to have is definitely a appo/ paniyaram pan which is worth purchasing. So go ahead and try them all and enjoy them with your family and friends.
** Here is my simple method for "Urad Dal- Moong Dal- Rice Appos/ Black Gram Dal- Green Gram Dal- Rice Paniyaram" … My Style …
** Wash and soak together 1/2 cup of Urad Dal (Black Gram Dal), 1/2 cup of Moong Dal (Green Gram Dal) and 4 cups of Raw Rice (any ordinary rice will do, I used Surti Kollam) in plenty of water and keep it covered aside for minimum 3-4 hours.
** Soaking of Methi : Soak 1 tsp of methi seeds (fenugreek seeds) in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. 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.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Once the urad, moong and rice have soaked well, drain the water and wash it well once again properly with fresh water and then drain off all excess water, by putting it in a stainless steel colander and keeping aside for 10-15 minutes.
** Add the drained urad, moong and rice into a mixer grinder along with the methi seeds and the water in which it is soaked and grind to a very smooth paste. Add little water if necessary as you keep grinding and do not add in excess as we need to keep the batter consistency thick.
** Remove into a stainless steel container large enough with plenty of space for fermentation as this batter rises a lot on storing and may pour out if not kept in larger contained. Add salt to taste, cover and keep it either overnight or for 6-8 hours aside and then the batter is ready.
** Once again before preparing the appos mix the batter very well. Add water only if necessary to bring to thick pouring consistency. Be careful while adding water, the batter should not be runny. The batter should be thick but of dropping/ pouring consistency.
** Heat a Appe pan (the one with dents, you can check out through the link given below there are step procedures where the tava picture is also visible), when hot lower the heat to medium, add a little bit of ghee in each of the dents and pour a large tablespoon of the batter into each mold/ dent depending upon the size of the dent. If small use less batter, it should just about cover the dents and not come above the same.
** Cover the tava with a dome lid and let cook on low-medium heat till the bottom side of the appo gets cooked and is evenly browned. Remove the cover, check to see if the top side of the appo is cooked, if done, gently loosen the appos with a blunt knife and then flip over and cook the other side on open with covering for another few minutes. Remove and keep it aside and continue with the remaining batter till done.
** "Urad Dal- Moong Dal- Rice Appos/ Black Gram Dal- Green Gram Dal- Rice Paniyaram" is done and ready to be served. Always serve appos/ paniyarms hot for best taste, but you can serve them later too as it remains soft spongy and tasty. Appos/ Paniyarams are best served with any chutney of your choice or you can serve them with sambar too.
** In my home I serve this with chicken curry, kurma, egg curry or any other gravy based curry too and we love it equally good with all. This one I served with Ajwain/ Sambarpalli Coconut Chutney and it was simply awesome. These appos are so spongy and yummy that I am sure you will keep preparing them often.
** If you would love to try "Spicy Ajwain (Sambarballi)- Putani (Roasted Gram) Coconut- Chutney”, you can check out the recipe via the link given below along with which I am also sharing a common link to all chutney dishes posted in my Blog, you can choose that which appeals to you ….
** I am sharing a common link to all “Appo” dishes posted in my Blog, please do browse through in liesure and try them out and enjoy with your family and friends, if you have any query you can mail the same to me …..
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