“Jowar Chana Urad Rice Appo/ Paniyaram” … delicious appos that can be served with some egg curry or any other spiced curry for lunch or with chutney for bf … either way it tastes scrumptious … Yummilicious …
** Though appos/ paniyarams are a favorite at home, it had been quite sometime since I prepared them as not only does it take time but also consumes a little bit more of oil and those who follow my blog know that I had taken a long break. I was just lazing around enjoying working at my own space, catching up on reading and a few other commitments. But I guess once a foodie always a foodie, I just could not keep away myself from blogging. Though I need to finish off lot of pending work, I was able to cook some new dishes, a few clicks and in time will surely be trying more.
** Jowar (Jwari/ Sorghum), is a millet used extensively in Maharashtra State in preparation of roti/ bhakri and other savories. I have used whole millet while grinding the batter though the readily available flour can also be added here. These days millet are being extensively used as they are healthy and better than other pulses. You can get more information on all types of millet by browsing through net and it is worth getting a fair knowledge of the same. Do try out various options on using millet be it by preparing roti, khichidi or dosa and idly, I have included quite a few in the blog.
** Here is my very own simple recipe for “Jowar Chana Urad Rice Appo/ Paniyaram” … my style …
** Wash and soak together 1 cup of whole Jowar (Jwari/ Sorghum), 2 cups of Dosa Rice, 1 cup Ordinary Rice (I used surti kollam), ½ cup of Chana Dal (Bengal Gram Dal), ½ cup of Urad Dal (Black Gram Dal) in plenty of water for 4-5 hours.
** Soaking of Methi/ Fenugreek Seeds : Soak 1 tsp of methi 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 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.
** After 4-5 hours drain off the water and wash the soaked ingredients well 2-3 times using fresh clean water and then drain off the water completely. Now add 1 cup of poha (povu/ beaten rice) to it and mix well, rest aside for 10 minutes for it to be softened and then it is ready to be ground into batter.
** Add ingredients into a wet grinder or mixer grinder along with methi seeds and the water in which it is soaked and grind to a fluffy batter adding little by little water as is necessary and mixing it well to be ground evenly. Do not add excess water as we need to keep the batter thick fluffy textured to get soft spongy appos.
** Remove batter into a vessel, add Salt (Namak/ Meeta) to taste, mix well with hand, cover with a tight lid and leave aside to ferment for about 8-10 hours or overnight. Check out the batter and mixing well adding in more water only if necessary. Keep the batter slightly thicker in texture than that of dosas, almost similar to Idly batter.
** Note : If you do not want to use whole jowar/ sorghum just go ahead with soaking and grinding of other ingredients. Mix 1 heaped cup of jowar flour with sufficient water to make a smooth thick paste without any lumps, rest it for 30 minutes and then mix it with the prepared batter, mix well and allow to ferment.
** The batter is now ready to be removed into appos/ paniyarams. Heat the Appo/ paniyaram 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 till done, say about 8-10 minutes.
** Uncover the lid, check if the bottom surface is crisp and top surface has cooked. You can test it by just touching the top surface of appo with fingers, if done the batter will not stick to your fingers. Loosen appo by running a blunt knife round the edges, flip it over and cook uncovered now till done well on both sides.
** “Jowar Chana Urad Rice Appo/ Paniyaram” is done and ready to be served. Tastes best served hot from tava with any side dish/ curry or chutney of your choice. At times I prepare it for lunch and serve with egg curry or any non veg dish as it’s a great combo. Also tastes great with veg. kurma, try the combo, sure to love it.
** There are many more “Appo” recipes shared in the Blog, which you may browse through in leisure, sharing a common link below ….
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Thanks.