Gunta pongaralu ( unni-appam / paniyaram/pancake puffs)

Unni-appam or paniyaram or gunta pongaralu is a snack from Kerala. Minimal amount of oil is used in cooking these snacks. Also any left over idli batter or dosa batter can be used to make this delicious snack. These are a very healthy snack.

In some European countries and USA, they are called Aebleskiver or puffed pancakes.

A special utensil called paniyaram chetti or Aebleskiver pan which have molds in it is needed for making the appams.. In south Indian markets you can buy the pan. In USA, it is available in kitchen ware shops as aebleskiver pan. It is better to go in for a non stick pan, so that it is easy to flip them while cooking.

I have inserted photographs of the pan.

Pan that I purchased in Hyderabad, India.

Molds filled with batter:

Appams after they are flipped:

Ingredients:

•      1 cup idli batter or dosa batter
•      3 tbsp. onion finely chopped
•      2 tsp green chili finely chopped (adjust according to taste)
•      1 tsp ginger finely chopped
•      Salt to taste
•      2 or 3 tbsp. poha (flat rice)
•      2 tbsp. curd (yogurt)

Directions:

1.      Mix all the ingredients except poha.
2.      Mix enough poha to make the batter liquidy enough to be dropped by spoon.
3.      Grease or spray the pan nicely and heat on high heat.
4.      Once the pan is hot, reduce the heat to medium.
5.      Put a spoon of batter into each of the molds. (not full, up to 3/4th full)
6.      Cover and cook on medium heat for 2 to 3 minutes.
7.      Try to lift the appam with a sharp wooden stick or fork. Flip all the appams.
8.      Add one drop oil on each, if necessary.
9.      Cook for 2 to 3 minutes. Test with a tooth pick to see if they are cooked.
10.      Appams are ready to be served.
11.      Serve with chutney or sambar.

Variations:

Stuffed appams can be made by putting a spoon of batter, and 1/2 spoon of chutney or jam etc and topping with one more spoon of batter again and cook.
Dahi vadas can be made with appams made using urad dal (black gram dal) batter.
Kadhi with pakoras can be made with appams made of besan (chickpea flour)

Upma with sooji (cream of wheat)

Upma is a traditional South Indian breakfast made from sooji or semolina. In Andhra Pradesh, sooji is also called Bombay ravva. As very little oil is used in making upma, it is a preferred dish for breakfast or snack. It is also less time consuming.

As you can add lot of vegetables it is a nutritious one course meal! You may add any vegetables like potato, capsicum  or beans.

In tropical climate, it is better to dry roast sooji and save it in an airtight jar. You can reduce cooking time also!

In Andhra Pradesh, it is a combination dish served along with pesarattu.

You can decide the amount of water added depending on the consistency of upma you like. Some people like their upma dry. some people like theirs more watery and more like halwa.

Sooji or semolina or cram of wheat:

Diced vegetables:

Ingredients:

•      1 cup sooji (cream of wheat)
•      2 cups boiling water
•      1 or 2 green chili
•      1/2 inch ginger cut into small pieces
•      A few curry leaves
•      1/4 cup onion chopped
•      1/4 cup carrot chopped
•      2 tbsp. green peas
•      2 tbsp. ghee
•      2 tsp. lemon juice
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1 tsp. chana dal
•      1 tsp urad dal
•      1/2 tsp mustard seeds

Directions:

1.      Roast sooji without oil till it turns golden brown.
2.      Set aside
3.      Microwave green peas and carrots till they are half cooked.
4.      Heat oil and fry dals and mustard seeds till mustard starts spluttering.
5.      Add green chili and ginger and after 2 minutes, add curry leaves.
6.      Add onion and keep stirring.
7.      When onion is translucent, add carrots, peas and roasted sooji.
8.      Add salt and mix.
9.      Add boiling water and keep stirring. (if not stirred continuously, sooji forms balls and does not mix properly).
10.      When the water is fully absorbed, add ghee.
11.      Let it cook for 2 minutes.
12.      Turn the heat off and add lemon juice. Mix thoroughly.
13.      Let upma sit for a few minutes before serving. Serve with allam pacchadi or coconut chutney

Note:
 
To make upma richer and tastier, you may add cashew nuts to the seasoning and let it cook with upma.