Appo/Paddu/Black gram and Rice dumplings Recipe

One of the most popular of breakfasts in Southern India, Appo, Ponganalu, Paddu or Paniyaram as they are called are served with a variety of chutneys. Appo can be made using, Urad dal/Black gram and Rice or even with Semolina. You can add a variety of spices to make them flavourful or enjoy them without it. The recipe to a Masala Appo has already been posted under the catagory of Breakfast Eats of this website. For today its a simple one with a chutney to accompany it.

Ingredients :

  • 250 gms Urad dal/Black Gram Dal
  • 600 gms Rice
  • Salt.

Method :
Wash and soak both rice and urad dal separately for 5 hours. Grind the urad dal in the wet grinder non stop for half an hour adding water at regular intervals. Grind the rice in the mixer to a semolina like consistency.
Mix both the urad and rice batters, add salt and allow to ferment overnight or for 10 -12 hours. The above proportion of urad and rice is if you are using the wet grinder to grind the urad dal. If using the mixer/blender the proportion is 250 gms of urad dal to 400 gms of rice. Mix the fermented batter thoroughly. Heat the Appam pan. Drizzle a little oil in the round moulds, followed by a ladleful of batter. Cover and roast. Flip. Drizzle with a little oil and roast till done. Serve with chutney of your choice.

Chutney :

  • 1/2 coconut grated
  • 7green chillies
  • 1/2 tsp tamarind paste
  • Pea sized piece of Hing/asafoetida
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • 3 sprigs curry leaves

Method :
Grind the coconut, green chillies, tamarind, hing and salt to a smooth paste. Adjust consistency by adding enough water to make a neither too thick nor runny chutney. Heat a tbsp of oil. Add a tsp of mustard and after it splutters add 3 sprigs curry leaves. Drop the seasoning into the chutney and mix well.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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