"Urad Dal- Chana Dal- Tandla Appo (Black Gram Dal- Bengal Gram Dal- Rice Paniyaram)” served with Coconut Chutney and Ginger Tea ... it is always a delight to relish crispy- soft- spongy appo’s dunked in chutney ... this is a very old recipe of mine which I had almost forgotten and came across while browsing through my old diaries which is now almost in a torn state … thank God, now that everything is stored in PC so no worries of losing out on data ... try it, it tastes awesome in between hot sips of kadak adraki chai ... Yummilicious ...
** I have written quite a lot about appo/ paniyarams a delicious breakfast dish from GSB Konkani Saraswat Cuisine, so will not run into details again and bore all of my readers. Just browse through old posts for details/ preparation methods of these beautiful crispy spongy balls that almost everybody loves to relish dunked in coconut chutney of their choice. Very easy to prepare, but a must is appo/ paniyaram pan which is worth purchasing if you do not have it. A picture of the pan has also been included in older post, which you may check out on if you are unaware or have never seen one, though that is unlikely as appos/ paniyarams are quite famous all round the world.
** Here is my own simple recipe for "Urad Dal- Chana Dal- Tandla Appo (Black Gram Dal- Bengal Gram Dal- Rice Paniyaram)” … my Style …
** Ingredients :
Urad Dal/ Black Gram Dal : ¾ cup
Chana Dal/ Bengal Gram Dal : 1/3 cup
Tandul/ Raw Rice/ Akki : 3 cups
Methi/ Fenugreek Seeds : 1 tsp
Patal Phovu/ Poha/ Pova/ Thin Beaten Rice : 1 cup
Ginger/ Adrak/ Alle’ : 1 inch piece
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-6
Salt/ Namak/ Meeta : to taste
** Oil/ Tel/ Tela : as required for removing the Appo’s/ Paniyarams
** Wash and soak together Urad Dal and Chana Dal in plenty of water. In a separate vessel wash and soak Rice/ Tandul also in plenty of water. Keep them both covered aside for a minimum of 3-4 hours to be soaked properly.
** Note : You can use any ordinary rice/ tandul for preparation of these Appo’s/ Paniyarams. I always use thick quality Surti Kollam Rice.
** Soaking of Methi : Also soak methi seeds in a cup of water for 5-6 hours separately. I do not add methi along with dal’s coz. when we drain off the water, the nutrients and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know including my Amma soaks methi seeds along with dal, therefore, it is not necessary to follow my method and you may do so along with other ingredients if desired. However, if you feel that what I say has some reasoning to it then do follow my method and trust me it healthier.
** Once urad and chana dal have soaked well, drain off the water and rinse well under running water or once again wash it well changing water a few times. Add it into a colander and keep aside for the excess water to be drained off.
** Also drain off the water from rice and rinse well under running water or wash it well once or twice properly in clean fresh water and then drain off excess water completely. Now add in patal povu (thin beaten rice/ patla poha) and mix well and keep it aside ready while we go ahead with grinding the dal batter.
** Note : You can rinse and keep the poha/ beaten rice ready separately too and add together while grinding the rice. I just follow this method as the little moisture in the drained rice is sufficient for the beaten rice to be soaked.
** Add the drained dals into a mixer grinder along with the methi seeds and the water in which it is soaked and grind to a very smooth and fluffy paste adding little by little water and mixing well in between a few times. Remove into a wide mouthed stainless steel vessel and keep it aside covered while we grind the spices.
** Note : Always use chilled water while grinding dals in mixer grinder as it avoids the batter running thinner textured due to heat. Also do avoid using water in excess as we need to keep the batter consistency thick.
** Wash and roughly chop the ginger and green chillies and add into the mixer grinder and grind to a coarse paste WITHOUT adding water. Mix in between 1-2 times for even grinding. Remove and add it to the ground dal in vessel.
** Now add drained rice+ poha into mixer grinder and grind to a very smooth paste adding water as is necessary only. Remove and add the al batter in the vessel and mix well with hand until all the ingredients have been mixed well.
** Note : You should mix the batter well with hand for atleast 3-4 minutes as this helps in proper fermentation.
** Lastly top the batter with required amount of salt to taste, cover and keep it aside either overnight or for 6-8 hours for fermentation. Take care to see that the vessel used is large enough for proper fermentation as this batter rises a lot and may pour out and create a mess if not kept in larger contained.
** Note : Always top the batter with salt and please do not mix it with batter. This method is followed by GSB’s, the reason being … when the batter is rested for fermentation and as it reaches the top level, the salt on surface begins to mix up with batter and there by curtail excess fermentation and pouring over of the batter.
** Next morning or after the batter has fermented well, mix it very well in clockwise direction. Check and add water only if necessary to bring to thick pouring consistency. Be careful while adding water, the batter should not be thin textured. The batter should be thick but of dropping/ pouring consistency.
** Heat a Appe/ Paniyaram pan (check the picture of pan in attached collage). When hot lower the heat, add a little bit of oil/ tel in each dent and then pour a large tablespoon of batter into each mold/ dent depending upon its depth. Do not overfill the dent’s to avoid it running over and getting mixed with other appo’s.
** Cover tava with a dome lid and let cook on low-medium heat until the bottom side of appo gets cooked and evenly browned. Check to see if top side is cooked, if done, gently loosen appo’s with a blunt knife run all over the edges and then gently flip it over and cook this time without covering for another few minutes.
** Remove the prepared and done appos into a bowl and continue the process of preparing more required number of appos in similar method as above, by first adding, oil, then pouring batter, covering and cooking, flipping, cooking in open and removing when done until the required number of Appo’s are prepared.
** "Urad Dal- Chana Dal- Tandla Appo (Black Gram Dal- Bengal Gram Dal- Rice Paniyaram)” is done and ready to be served. Always serve appos/ paniyarms directly hot from the pan for best of taste. Appos/ Paniyarams taste best served with any coconut chutney of your choice. You can also serve them with sambar or any other spicy curry of your choice too. To cut short, just go ahead and try these and serve them any way that of your family prefers, children love these with ketchup too.
** In my home, I love to serve them at times for lunch/ meals with non.veg curry like chicken/ egg curry or with veg. kurma as these are all hit combos with appos/ paniyarams. However if it is for breakfast then I always prefer serving it with coconut chutney as they taste awesome dunked in the juicy spiced ginger and coconut flavored gravy, These appos really turn out crisp outside while they remain soft and spongy within. Sure to be loved by your family and be demanded often to be prepared.
** Sharing a common link to all “Chutney” recipes shared in the blog, you can follow any as they all taste good with appos/ paniyarams…
** I am sharing a common link to all “Appo” dishes posted in my Blog, please do browse through in leisure 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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Thanks.