Appam/ Appe/ Paniyaram


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.





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