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