I stumbled upon Paniyarams for the first time during one of my visits to South India a few years ago. Since then it has been part of my diet. My family loves Appes, hence, I keep experimenting with different flavours, flour and vegetables. Here’s sharing a super healthy, nutritious and delicious breakfast recipe. Rich in iron and fiber, this doesn’t require any soaking, grinding or fermentation, making it super easy and quick.
Ingredients
- Makes 12 Appes
- For the Paniyarams /Appes
- 1 Cup Jowar Flour (Sorghum)
- 1/2 Cup Semolina (roasted)
- 1/2 Cup Green Bell Pepper (diced)
- 1/2 Cup Tomatoes (diced)
- 1/2 Cup Corn Kernels
- 1/2 Cup Onions (chopped)
- 1/2 Cup Dill Leaves
- Salt to Taste
- Water
- 1 Tsp Oil (for greasing & optional)
- For the Tempering
- 1 Tsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Fennel Seeds
- 4 -5 Curry Leaves (finely chopped)
- 4 -5 Curry Leaves (finely chopped)
- 2 Green Chilly (chopped)
- 1 Tsp Ginger (finely chopped)
Preparation
Prep: 10 minutes
Cooking: 15 minutes
- In a large bowl, combine the jowar flour and semolina with 1 cup of water to prepare a lump-free mixture (should resemble a dosa batter).
- Next, add in the vegetables and give it a nice mix.
- Now heat oil in a pan, add mustard and fennel seeds with the curry leaves, green chillies and ginger. Sauté it for 2-3 minutes till the raw smell of ginger evaporates. Pour this in the batter and season with salt and dill leaves. Mix everything well.
- Meanwhile, put the Appe pan on medium heat, add a few drops of oil in each cavity (optional) and cover with a lid.
- Pour the batter into each hollow of the pan and cover. Let the appes cook on medium-low heat. When the top looks cooked and bottom would have turned golden brown, turn the appe with help of a small spoon/appe stick (comes along with the pan).
- Remove from the heat and serve immediately with any chutney/sambhar of your choice (I pair mine with green mint/peanut chutney).
- Note – I use a small-size non-stick Paniyaram pan with 12 cavities. hence the oil consumption is minimum. The ingredients quantity will depend on the pan cavity size. Seasoning and vegetables can be as per choice & taste. Always cook over a low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and fluffy. Serve them hot, as they taste best when they are crisp & crunchy.
