Appam/ Paniyaram – a breakfast/ tea-time snack made by steaming idli batter in Paniyaram pan. Appam can even be made sweet by adding jaggery to the idli batter. I usually make appam with the leftover idli batter as a tea-time snack.
2 cups Idli batter
1 Onion, chopped (pyaaz)
1/2 tsp Mustard seeds (rai/ sarson)
1 tsp Split black gram (Udad dal)
1 green chilly, chopped (hari mirch)
few Curry leaves (kadi patta)
1 tbsp Oil (tel)
Salt as per taste (namak)
- Heat oil in a pan.
- Add udad dal and saute.
- Add the mustard seeds, chopped green chilly and curry leaves.
- Add the finely chopped onion and cook for 3 to 5 minutes.
- Add the onion mixture and salt to the idli batter and mix it well.
- Heat the appam skillet (also known as appam patra or paniyaram pan).
- Add a drop of oil in each of its grooves.
- When the oil heats up, add a spoon full of the above batter in each of the appam grooves.
- Cover the appam skillet with a lid and let the appam cook for 3 to 5 minutes.
- Flip the appam with the help of a spoon or knife and cook for another 2 minutes.
- Appam is ready to be served.
- Serve hot with chutney.
WATCH RECIPE VIDEO: