Paniyaram known by various names like paddu,appe, ponganalu, gundponglu is a breakfast item made basically with rice and black lentil batter. It is either made plain and served with chutney or as masala paniyaram with onion and chillies added to the batter. The rice needs to be fermented and so needs some planning and preparation.
Now, if you fancy having these for breakfast one fine morning and you don't have the batter prepared, you might be in for some disappointment. Well, you needn't be anymore. Try this instant version when you have that instant craving for this golden savoury next time.
What's more?
Rice has been replaced with semolina/sooji . So, it is perfect if you are on a protein diet and you are trying to avoid rice in your diet.
What about having it for breakfast tomorrow? 😉
Sooji Paniyaram :
Preparation Time : 10 mins
Cooking Time : 15 mins
Course : Breakfast
Serves : 03
Ingredients:
Semolina / rava/ sooji : 1 cup
Curd : ½ cup
Water : 1 cup
Salt :1/2 tsp (to taste)
fruit salt :1/2 tsp
Oil : 3 tsp(for seasoning) +1/4 cup(for frying)
Mustard :1/2 tsp
Black lentils/Urad dal :1/2 tsp
Split bengal gram/Chana dal :1/2 tsp
Curry leaves : 6-8
Green chilli :1
Ginger paste :1/2 tsp
Onion :1/2
Carrot :1
Coconut : 2 tbsp
Coriander leaves : 2 tsp
Recipe:
In a bowl take semolina.
Add curd , salt , water and combine.
It forms a smooth flowing consistency.
Cover and set it aside for 20-30 minutes.
In the meanwhile chop the vegetables. They need to be very finely chopped. I have grated the carrots and chopped the rest.
Take a pan and place it on the stove. When the pan gets heated, pour in 3 spoons of oil.
Splutter mustard, black lentils, split bengal gram .
Toss in the curry leaves.
To this add ,finely chopped green chillies, ginger paste and sauté .Add in very finely chopped onion and cook for a couple of minutes till the onions become transparent.
Next add the grated carrots, coconut and sauté upto a minute .
You may add a little salt at this point. Take care not to add too much as you have added enough to the batter
Finally add thinly chopped coriander leaves and it is done.
By now the semolina is rested. Give it a good mix. Transfer the tempered vegetables into the batter.
Add some water to bring it to a thick yet flowy consistency ( Your are looking for an idli-batter consistency.)
Heat the appe pan/paniyaram mould and spoon in ¼ tsp oil in each fissure.
The appe pan is readily available in the market. It is a pan with multiple small fissures.
Please excuse my old battered pan. It has been serving the family for over a decade now.
Add ½ tsp Eno(fruit salt) at this stage and give it a gentle mix.Add the fruit salt only at this stage-just when the pan is heated and and the batter is ready to go in.
Make sure you use the regular one and not the flavoured one. I had once used the lemon flavour instead and it tasted crazy 😅
Pour in the prepared batter up to the rim of the fissures or just a wee bit below it.
Cook covered. Let it simmer for 2-3 minutes .
Flip it and cook on both sides. You may add in more oil around the sides if you prefer . You will then have it with a crispier crust and still soft from the inside.
Once done on both the sides, take them out.
Repeat the same with the rest of the batter and fry all the paniyarams.
Serve hot with any gravy or chutney. It will keep you full till your lunch
I found the basic recipe shared by Archana Hebbar while I was trying to lose some weight and get fitter by opting for protein breakfast recipes and a shift from rice based recipes.
Happy Cooking 🤤
Wow dii