Appam/Appo/Paddu/Paniyaram is a batter of fermented Urad dal and rice which is roasted in an Appam Chetti or a skillet specially designed for it. I had some leftover Idli batter and made some Appams and dunked them in Curds. I have already posted a recipe of it the way it is made in North India. Posting a South Indian version of it today.
14 appams made from leftover Idli batter
3 green chillies
One inch piece of ginger
2 glasses of thick set Curds
2 tsps sugar
1 tbsp oil
1/4 tsp mustard
1/2 tsp Jeera /Cumin seeds
2 sprigs of Curry leaves
1 heaped tbsp finely chopped coriander leaves
Make the appams and dunk them in a bowl of water for an hour. Remove gently and place them in a wide bowl. Churn the curds. Blitz the green chillies, ginger, sugar and salt in the mixer and drop it into the Curds. Heat oil in a pan. Drop in the mustard. After it splutters add the Jeera. Toss. Add the Curry leaves. Toss and drop the seasoning into the Curds. Garnish with finely chopped Coriander leaves .
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