Channa Dal Paniyaram ( Appo )

Channa Dal Paniyaram ( Appo )

Paniyaram in Tamil Cuisine
Appo in Konkani cuisine

Recipe credit - New Woman Magazine

Makes: 12 - 16

1 cup ( 100 g ) channa dal
1/3 cup rawa ( sooji / semolina )
1/4 cup curd
1 onion, finely chopped
1 tablespoon chopped cashew nuts ( optional )
1 tablespoon coconut, finely chopped ( optional )
1/4 cup chopped coriander leaves
1 tablespoon ginger - green chilli paste
1/2 teaspoon salt ( or to taste )
3 teaspoon oil

Kuzhipaniyaram non stick kadai

Method

Soak the channa dal for six hours and grind it to a fine paste with 3 tablespoon water.

Mix all the remaining ingredients along with channa dal paste in a bowl and make a batter of a smooth and pouring consistency ( add extra 1/4 cup ( 50 ml ) water if you required ). Keep aside for half an hour.

Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.

Pour paniyaram batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.

Cover with a lid. Cook for 10 minutes on a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).

Turn the other side with the help of a stick and cook till done / golden color ( sprinkle remaining oil ). Serve hot with coconut chutney / hing chutney / tomato chutney / sambar.