Tempered Paniyaram/Panna Appo is popular breakfast recipe prepared using rice and urad dal. There are different variations in which this can be prepared like plain appo, masala appo , tempered appo. Today I am going to write tempered paniyaram recipe.To make this we need paniyaram pan also called appe kayli in konkani.
The best thing I love about this batter is that the same batter used here can be used for Open masala dosa, Onion Uttapam,Paniyaram/appe, Plain dosa , Vegetable Uttapam and Idli and each of the dish has its own taste.
Preparation time : 30 minutes
Serves : 4-5
Fermentation time : overnight
Ingredients
Rice - 2 cups
Urad Dal - 1 cup
Mustard Seeds - 1 1/2 to 2 tbsp
Curry Leaves chopped - 1 1/2 tbsp
Vegetable Oil - 5 tbsp
Salt to taste
Preparation
Article "TEMPERED PANIYARAM/ PHANNA APPO" protected
The best thing I love about this batter is that the same batter used here can be used for Open masala dosa, Onion Uttapam,Paniyaram/appe, Plain dosa , Vegetable Uttapam and Idli and each of the dish has its own taste.
Preparation time : 30 minutes
Serves : 4-5
Fermentation time : overnight
Ingredients
Rice - 2 cups
Urad Dal - 1 cup
Mustard Seeds - 1 1/2 to 2 tbsp
Curry Leaves chopped - 1 1/2 tbsp
Vegetable Oil - 5 tbsp
Salt to taste
Preparation
- Soak urad dal and rice for about 3-4 hours. now grind them to get smooth paste (consistency like dosa batter). allow it to ferment overnight. Next morning add the salt and mix well.
- Heat pan and add little oil to all the holes. Add 1/8 to 1/4 tsp of mustard seeds to each holes. when they start spluttering add curry leaves and pour the batter on each holes. cover it with lid.
- When it is cooked from one side turn and cook on the other side.
- Tempered Paniyaram/ Panna Appo is now ready. Serve hot with batate songa/ coconut ginger chutney .
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