South Indian appe (also known as paniyaram in various regions) is a popular snack or breakfast dish. It is made from fermented batter of rice and urad dal.
South Indian Appay or Appam is a popular South Indian recipe. This recipe is healthy to eat. Make this recipe. Enjoy this recipe.
As I mentioned, appe is a classic South Indian as well as Maharashtrian breakfast dish which is a mini spongy, slightly crispy round or dumplings made from well-fermented rice and urad dal batter.
It is also a street food in these parts of the country.
What makes this dish more unique is the use of a unique pan called paniyaram or appe pan in which it is made.
It is similar to the Ebelskiver pan used to make Danish pancakes.
To make appe, you can use a cast iron appe pan or a non-stick pan. It is better to use a cast iron pan as it retains heat.
This gives the appe a nice crispy texture on the outside. But while cooking appe, you will have to reduce the heat and control it as needed. Fry the appe on low flame.
Serve the appe with coconut chutney or tomato chutney. Appe recipe is called street food in South Indian.
These small, fluffy, and savory dumplings are a delightful treat that can be enjoyed at any time of the day.
This recipe is healthy to eat. You should definitely make this recipe and enjoy it.
Ingredients Of South Indian Appe
. 1 cup idli / dosa batter ( overnight soaked and ground rise and urad daal
. 1/4 cup coriander leaves
. 1/4 cup Onions chopped
. 1/4 cup carrots , grated
. 1/2 teaspoon ginger , grated
. 1/2 teaspoon cumin seeds
. Salt to taste
. Oil for cooking
How To Make South Indian Appe
1. In a mixing bowl, combine the dosa or idli batter with chopped onion, grated carrot, chopped coriander, grated ginger, cumin seeds and salt to taste. Mix all the ingredients well until combined.
2. Heat the appe pan on medium flame. And apply a little oil in each mould. Make sure that the oil covers all the surfaces.
3. Once the pan is hot, pour the batter into each mould, filling each mould about three-fourths. This will give it a round shape.
4. Cover the pan with a lid. And let the appe cook for about 2-3 minutes. Cook the appe on low flame.
5. When the edges of the appe start to brown and become crispy, use a spoon or fork to flip each appe.
6. Cook the other side of the appe for another 2-3 minutes or until it is golden brown.
7. Remove the appe from the pan and place on a plate.
8. Serve hot with your favorite chutney or dip.
Pro Tips
1. Use a well-fermented batter to make Appe. Use idli/dosa batter that has been fermented for at least 8-10 hours. A little sourness improves the taste and fluffiness. If the batter is too thick, add a little water so that it is easy to pour in. But do not thin it out too much.
2. Add crispy vegetables (optional but tasty)Mix finely chopped onions, green chillies, grated carrots, curry leaves and coriander leaves. For a nice crunch, add coconut pieces or mustard seeds , urad dal before mixing.
3. Heat the Appe pan properly. Heat the pan on medium flame before adding oil. Add a few drops of oil in each mould and let it heat up before pouring the batter. This gives a crispy layer on the outside.
4. Cook the Appe on medium flame. Appe fry well on low heat, on high heat they burn on the outside but remain raw on the inside.
5. Flip the appe at the right time Wait until the edges look cooked and the center starts to puff up before flipping. Use a skewer or spoon to gently turn them for even cooking.
6. Serve the appe hot with coconut chutney or tomato chutney. Enjoy.
FAQs
1. What is Appe?
Appe is a small, round, savory and sweet snack. It is made from a batter of fermented rice and urad dal (chana dal), which is usually cooked in a special appe pan, paniyaram pan.
2. What are the other names for Appe?
Appe is called Paddu (Karnataka). Paniyaram is called Paniyaram in Tamil Nadu. Gunta Ponganalu is called in Andhra Pradesh.
3. Is Appe healthy?
This Appe recipe is nutritious to eat. Especially when made with fermented batter and minimal oil. It is rich in protein, easy to digest and can be filled with vegetables for extra nutrition.
4. What flour is used for Appe?
Traditionally, the flour used for idli and dosa (rice and urad dal) is used. Some versions make Appe using rava (semolina).
5. Can I add vegetables to appe?
Adding vegetables to appe enhances the taste. Finely chopped onions, carrots, green chillies, coriander, curry leaves and spinach can also be added for taste and nutrition.
6. Are there any sweet varieties of appe?
Yes, sweet appe (called “unniappam” in Kerala) is made from jaggery, banana, coconut and rice flour. The jaggery makes it sweet and delicious.
7. What type of pan is used to make appe?
An appe pan, also known as a paniyaram pan or an ebbleskiver pan, has many small round cavities. It can be cast iron, non-stick or aluminium.
8. How much oil is needed to make appe?
Just a few drops of oil are enough in each cavity. It is usually shallow fried, not deep fried.
9. What chutney is appe served with?
Appe is usually served hot with coconut chutney, tomato chutney or sambar.
Nutritional value
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