I am a fan of South-Indian Cuisine. Firstly, they are low in fat content, secondly they are so flavourful.
I have learnt a lot of recipes from my South-Indian friends. Everytime I make these preparations, it reminds me of them.
Idlis for breakfast and masala appe for evening snack. Two lovely recipes with just one batter. NO why two, we also make masala dosa and uttappam with the same batter, don’t we? It’s actually an array of snacks.
So, it’s a complete snack feast on the table with just one batter. How convenient is that !
Simply by adding chopped onions and a few flavourings the idli batter gets transformed into Masala Appe. Ofcourse, you need the special pan to make them and it is called as Paniyaram chatti Or Appe pan. It is a metal pan. I have shown at the end of the page.
Paniyaram is also known as Gunta Ponganalu, Paddu, Guliyappa in other South Indian languages.
Fermented Idli Batter
Masala Appe / Masala Paniyaram
Ingredients:
- 2 cups idli batter
- 1 medium size onion – finely chopped
- 1 or 2 green chilies – finely chopped
- ½ inch ginger – finely chopped or grated
- 1 pinch asafoetida (hing) – optional
- ½ teaspoon crushed black pepper – optional
- ¼ teaspoon red chili powder
- 2 tablespoon chopped curry leaves
- ½ cup grated coconut
- salt if required
Method :
- In a bowl take the idli batter.
- Add the chopped onions, green chilies, grated coconut, spices, herbs to the idli batter and mix well.
- Add salt.
- Heat the paniyaram chatti / appe pan . Add a few drops of oil.
- Pour spoonful of the batter 3/4 of the paniyaram mould.
- Cover with a lid and allow the batter to cook for 2-3 minutes on a low or medium flame.
- Turn each paniyaram with the help of a wooden skewer or spoon.
- Now allow the other side to get cooked and crisp.
- Turn once or twice for uniform cooking.
Remove them on a plate and serve them with coconut chutney or sauce.
