Masala Appams (Paniyaram) Recipe, How To Make Masala Paniyaram Recipe

Masala paniyaram or Appams or Kuzhi paniyaram is a south Indian famous snack. Masala Paniyaram is made by steaming batter traditionally made from pulse (specifically black lentils) and rice using a mould. The batter used is same as that for idle and dosa. Appams or kuzhi paniyaram can be made sweet or spicy.
I have made the masala paniyaram the spicy version adding onion, green chillies, coriander leaves, red chilly powder, grated fresh coconut, etc. The sweet appams or paniyaram is made adding grated coconut, coconut milk, jaggary or sugar etc, can read my blog for sweet paniyaram which I have shared. Masala
paniyaram can be prepared to carry during journey or long distance trips or traveling.

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Ingredients:
 
To make idly batter:
  • 1/2 cup raw rice
  • 1/2 cup par boiled rice
  • 1/4 cup white urad dal
  • 1 small tsp fenugreek seed
Method to make idly batter:
  • Wash and soak the raw and par boiled rice together for three to four hours.
  • Now take the white urad dal, wash and soak it adding fenugreek seed for three to four hour.
  • After three or four hour grind the rice into fine paste adding very little water.
  • Now grind the soaked dal and fenugreek seeds add few drops of water and make paste.
  • Now combine together the rice and dal mixture add salt mix and keep for fermentation for at least ten hours.
To make masala paniyaram:
  • 1 cup idly better
  • 1/2 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 2 tbsp fresh grated coconut
  • salt to taste
Tempering:
  • 1 tsp oil
  • 1 tsp mustard seed
  • 6 nos curry leaves
  • 1 green chilly chop
  • 2 nos shallots chop
Method:
  • Heat oil add mustard seeds let it crackle, now add curry leaves, chop green chilly, chop shallots saute for two minutes and off flame allow the temper to cool.
  • Take the idly batter add red chilly powder, turmeric powder, fresh grated coconut, salt and tempering mix all well.  
  • Take mould and let it become hot, put one small teaspoon oil in each part and pour batter, fill it three forth and allow to cook for five minutes on slow flame till done, turn it upside down and allow to cook for two minutes again on slow flame till crisp.
  • Serve hot with chutney.
Notes:
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  • If shallots are not available then use half fine chop onion.
  • Can use ready made idly batter, it is available in grocery shop or supermarket.
  • We can use fine chop veggies of our choice in the batter and make the paniyaram more healthy recipe.
Tags:
South Indian recipes.
Author:
Mrs Smiley Sarabical.

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