Lobia (Cowpeas) Paniyaram / Appe

 

             Check out my version of Paniyaram / Appe made of Lobia (Black eyed beans) that are very crisp from the outside and soft inside. Healthy and nutritious, this is a no-rice recipe and is absolutely diabetic friendly. I have also added urad dal and this combo is a great substitute to rice. Serve them for breakfast along with any homemade chutney of your choice. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with tomato ketchup. It tastes yummy. 

       

           These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. So check out the step by step pictorial recipe to prepare this wholesome one-pot dish and introduce something new to your family and dear ones. Who would deny a perfectly healthy, satisfying and a guilt free breakfast?  

Ingredients - 

• 1/2 cup Lobia
• 1/3 cup urad dal
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, copped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. salt or to taste
• 1 tsp. idli podi
• 1/2 tsp. red chili flakes
• pinch of baking soda

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves, chopped
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• any chutney of your choice to serve

          Soak the lobia and urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. 

          Grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. 

          Cover and keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon. 

          Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi and red chili flakes. Give it a nice mix.

          Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida and curry leaves. Sauté for a few seconds or till it stops spluttering.

          Pour this tempering into the batter and mix well. Just before cooking, add the soda and gently stir the batter.

          Heat a Paniyaram Chatti and pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it and cook, covered, on a low flame for 3-4 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter.

          Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Soak the lobia & urad dal in enough water for 7-8 hours or overnight. Rinse well & drain. Then grind into a smooth paste by adding required quantity of water. The batter should not be too thick or too thin. Cover & keep aside for 5-6 hours to ferment. Again beat the batter well with a spoon.

Add the chopped onion, ginger, green chilies, coriander leaves, salt, idli podi & red chili flakes. 

                      Give it a nice mix.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida & curry leaves. Sauté for a few seconds or till it stops spluttering.

Pour this tempering into the batter and mix well. 

Just before cooking, add the soda and gently stir the batter.

Heat a Paniyaram Chatti & pour a tsp. of oil in each cavity. Drop spoonful of the prepared batter in it & cook, covered, on a low flame for 3-4 minutes or till one side is done.

Flip it over & cook the other side too. Make similar Paniyarams with the remaining batter.

Serve them hot with coconut chutney or any homemade chutney of your choice for a soul satisfying and healthy breakfast.

Black Rice Paniyaram / Appe (Healthy South Indian Breakfast)

 

           Paniyaram or Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamil Nadu. In simple words, they are generally fried idlis or dumplings made with leftover idli / dosa batter in a mould called chatti. They are served with coconut chutney and sambar.      

            However, check out my version of Paniyaram made of Black Rice, that are very crisp from the outside, soft from inside and yummy in taste. Healthy and nutritious, they are diabetic friendly too. Serve as a breakfast menu with coconut chutney, as an appetizer with tomato sauce or as a tea-time snack. Choice is yours. Just give it a try and enjoy !!!!

          These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can also pack them as a lunch box meal. So check out the step by step pictorial recipe to prepare them.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavor. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from Paniyarams, idli, dosa, tikki and uthapam also can be made. 

• 1 cup Black rice
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• oil to grease the Paniyaram Chatti

          Soak the Black rice, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Blend to a smooth paste by adding required quantity of water. Adjust the consistency. Add salt to taste and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          Heat a Paniyaram Chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done. Flip it over and cook the other side too. 

           Make similar Paniyarams with the remaining batter and serve them for breakfast with coconut chutney, as a tea time snack, as a lunch box meal or as an appetizer with tomato sauce.

                         Soak Black rice, lentil & fenugreek seeds overnight or for 4-5 hours. 

                        Blend to a smooth paste by adding required quantity of water. Adjust 

                        the consistency. Add salt to taste and keep aside overnight to ferment. 

                                 After it is fermented.

                                  To the batter, add rest of the ingredients and mix well.

                       Heat a Paniyaram Chatti & grease well. Drop spoonful of the batter in it 

                       & cook, covered on a low flame for 4-5 minutes or till one side is done.

                                  Flip it over & cook the other side too.

                      Serve them for breakfast with coconut chutney, as a tea time snack, as a

                      lunch box meal or as an appetizer with tomato sauce.

Black Rice Uttapam

 

           Uttapams are shallow fried traditional South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

           So start your day with some yummy Black Rice Uttapams, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

           Do try this amazing and wholesome Uttapams and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. You can go wild with your imagination regarding the toppings. So check out a quick step by step pictorial recipe to prepare this great comfort meal. 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from uttapams, dosa, idli, pongal and paniyaram also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1/4 cup carrot, grated
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

             Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste along with ginger, green chilies and required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it overnight. 

             For the topping - Mix together onion, grated carrot, green chilies & coriander leaves. Keep aside. 

            To make the Uttapams, heat a non stick tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. 

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it.  

          Add some of the onion-carrot mix over it and gently press it down with the back of the ladle. 

           Fry on a medium flame for a minute or two or till done. Flip it over and cook the other side too for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.

                            Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

                                   Wash well, rinse & soak in sufficient water overnight. 

                        Blend to a smooth paste along with ginger, green chilies & required

                        quantity of water.

                                  The batter should be of pouring consistency. 

                                  Add salt to taste and ferment it overnight.

                                 The fermented batter. 

                        Mix together onion, grated carrots, green chilies & coriander leaves. 

                        Keep aside. 

                      Heat a non stick tawa. Drizzle some oil & spread around. Sprinkle some

                      water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of 

                      the batter & spread in a circular motion with the back of the ladle. Drizzle

                      some oil around the edges & over it. Add some of the onion-carrot mix

                      over it and gently press it down with the back of the ladle. Fry on a medium

                      flame for a minute or two. 

                       Flip it over & let it cook the other side too for a minute. Transfer to a 

                       serving plate. Make similar uthappams with the remaining batter.

                                 Serve them hot with sambar and coconut chutney.

Black Rice Idli

 

              Idlis are healthy steamed South Indian breakfast which is very popular in Indian restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

               So start your day with some yummy Black Rice Idlis, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

              Do try these amazing and wholesome idlis and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. So check out a quick step by step pictorial recipe to prepare this comfort meal. 

       

           Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from dosa, idli, paniyaram and uthapam also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• oil to grease the idli moulds

            Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

             Mix the batter well and adjust the consistency by adding more water if needed. Spoon a ladleful of the batter into greased idli moulds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demould them and serve with coconut chutney and sambar for a wholesome meal. 

                          Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

                                  Wash well, rinse & soak in sufficient water overnight. 

                           Blend to a smooth paste by adding required quantity of water. Add 

                           salt to taste and ferment it for 6-8 hours.

                                  After fermentation.

                        Mix the batter well & spoon a ladleful of it into greased idli moulds.

                                  Steam for 15-20 minutes or till done. 

                              Serve with coconut chutney and sambar for a wholesome meal.