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.

Horse Gram Paniyaram / Appe

 

           Check out my version of Paniyaram / Appe made of Horse Gram 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 to the Horse Gram and this combo is a great substitute to rice. Serve them for breakfast along with coconut chutney and sambar. They can also be relished for brunch, tiffin, lunch box meal, for a light dinner or as a tea time snack /  appetizer with some mayonnaise or tomato ketchup for a change. It tastes awesome. 

         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?  

          Paniyaram / Kuzhi Paniyaram typically is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings made of any leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation, is diabetic and heart friendly too. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1 cup Horse Gram, washed & rinsed
• 1/2 cup urad dal, washed & rinsed
• 1/2 tsp. fenugreek seeds
• salt to taste
• oil for shallow frying

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the paniyaram chatti
• coconut chutney & sambar to serve

           Soak the Horse gram, urad dal and fenugreek seeds for 7-8 hours or overnight.

          Grind to a smooth paste. Add salt to taste and adjust the consistency. Cover and keep aside overnight to ferment. 

          Heat oil in a pan and temper with mustard seeds, asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter 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 hot with coconut chutney and sambar.

 Soak the Horse gram, urad dal & fenugreek seeds for 7-8 hours or overnight.

Grind to a smooth paste. Add salt to taste & adjust the consistency. 

                  Cover and keep aside overnight to ferment. 

Heat oil in a pan & temper with mustard seeds, asafoetida, uard dal & curry leaves. Sauté for a few seconds.

                     Pour this tempering into the batter & 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. Make similar Paniyarams with the remaining batter.

                       Serve them hot with coconut chutney and sambar.

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.

Paniyaram / Appe Kadhi

 

           In this recipe, I combined some leftover Paniyarams and kadhi to come up with this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.  

          Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack. 

          However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste.

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice. 

         (Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter.)

• few leftover Paniyarams / Appe
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. pickle oil 

           In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric powder and 3 cups water. Keep aside.

           Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

           Then add the ginger-garlic paste and coriander powder mixed with some water. Sauté till oil separates.

           Now add the yoghurt mix and bring it to a boil. Simmer on a low flame till it is almost thick to a desired consistency. Keep stirring at intervals.

           Drop in the Paniyarams and simmer for 2 minutes. When done, garnish with coriander leaves. While serving, drizzle some pickle oil and relish with hot steamed rice.

Note  -  The recipe of Foxtail Millet Paniyaram is given below. 

                        In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric 

                        powder and 3 cups water. Keep aside.

                                 Few leftover Foxtail Millet Paniyarams.

                             Heat oil in a pan & temper with mustard seeds & dry red chili. 

                        After it stops spluttering, add curry leaves & asafoetida. Sauté for a 

                        few seconds. 

                      Add ginger-garlic paste & coriander powder mixed with some water. 

                      Sauté till oil separates.

                      Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is 

                      almost thick to a desired consistency. Keep stirring at intervals.

                                  Drop in the Paniyarams & simmer for 2 minutes. 

                                   When done, garnish with coriander leaves. 

                        While serving, drizzle some pickle oil & relish with hot steamed rice.

Foxtail Millet Paniyaram - 

Ingredients - 

• 1 cup foxtail millet
• 1/2 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
• 1 tsp. coriander powder
• 1 tsp. flaxseed (opt)

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the Paniyaram Chatti
• coconut chutney & sambar to serve

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

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

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

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter 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 hot with coconut chutney and sambar.

                                  Foxtail MIllet Paniyaram.