"Appo/ Paniyaram with Urad Dal- Chana Dal- Rice" served with Chutney and Tea ... crispy- soft- spongy appos are a delight to relish dunked in chutney ... this is a very old recipe of mine which I had almost forgotten and came across while browsing through my old diary which is almost in a torn state, now that everything is stored in PC ... heavenly bf when the weather is dull and gloomy ... and then there is that kadak adraki chai to liven up the mood for the day ... Yummilicious ...
** As, I have written quite a lot about appo/ paniyarams a delicious breakfast dish from Konkani Saraswat Cuisine I will not run into details on them once again and bore all. You can always browse through older posts for description or details or 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 very own simple recipe for "Appo/ Paniyaram with Urad Dal- Chana Dal- Rice” … My Style … to try out this one and enjoy with your family and friends, sure to be loved by all, especially children, they always love these soft spongy balls ….
** Wash and soak together 3/4 cup of Urad Dal (Black Gram Dal) and 1/3 cup of chana dal (Bengal Gram Dal) in plenty of water. In a separate vessel wash and add 3 cups of Raw Rice/ Tandul (any ordinary rice will do, I used thick Surti Kollam) in plenty of water. Keep them aside covered for a minimum of 3-4 hours to get soaked properly.
** 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 and chana dal have soaked well, drain off the water and wash it well once or twice properly again 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.
** Also drain off the water in which rice is soaked and wash it too well once or twice properly in clean fresh water and then drain off excess water. Now add in 1 cup of patal povu (thin beaten rice/ patla poha) and mix well and keep it aside while we grind the dal.
** 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 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.
** Lastly add in 5-6 green chillies (tarni mirsanga/ hari mirchi) cut into pieces and 1 inch piece of ginger/ alle'/ adrak also chopped fine and further grind till batter is fluffy in texture, remove into a stainless steel container large enough with plenty of space for fermentation.
** Now add the rice and poha into mixer grinder and grind to a very smooth paste adding very little water. Once it is ground smooth, remove and add the batter to the dal batter in the vessel and with a spatula mix both batters well till completely and evenly blended.
** Add salt (namak/ meeta) 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 if not kept in larger contained.
** Next morning or after fermented mix the batter very well in clockwise direction. 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 picture of pan and step procedures are enclosed in other appo recipes for ref.). When hot lower the heat, add a little bit of oil/tel in each dent and pour a large tablespoon of batter into each mold/ dent depending upon its depth.
** Cover tava with a dome lid and let cook on low-medium heat till bottom side of appo gets evenly browned. Check to see if top side is cooked, if done, gently loosen with a blunt knife, flip it over and cook this time open, without covering for another few minutes.
** Remove the prepared and done appos in 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.
** "Appo/ Paniyaram with Urad Dal- Chana Dal- Rice” 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, but somehow we prefer otherwise.
** In my home I do serve them sometime for lunch with non.veg curry like chicken/ egg curry or with veg. kurma as these are all hit combos with appos. However if it is for bf then it is always served with any chutney as they taste awesome dunked in the juicy 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.