These wheat flour paniyarams do not need any grinding or fermenting. They can be made instantly and are great for a snack or a light meal.
¾ cup Wheat flour Atta (/)
¼ cup Rawa Semolina (/)
2 tbsps rice flour
½ cup yogurt
½ tsp baking soda
1 onion (Small , finely chopped)
2 ~ 3 Chilies (Green , finely chopped)
1 tsp ginger (, finely grated)
½ tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
a pinch Asafoetida (/ Hing)
6 ~ 8 Curry leaves
2 tbsps cilantro (, finely chopped)
to taste Salt
In a bowl, combine wheat flour, sooji, rice flour and salt. Mix well.
Next add the yogurt and enough water to make a thick batter. Make sure to whisk well to make sure that there are no lumps in the batter.
In a small pan, heat 2tsp oil and add urad dal, mustard seeds and cumin seeds. Once the seeds start to splutter, add hing, curry leaves, ginger and onions. Cook till the onions turn translucent. Season with salt. Do not add too much because the batter already has salt in it.
Add the onion mixture to wheat batter along with cilantro and mix well.
Heat the appam pan, add about 1/2tsp oil in each hole. Add about 1~2tbsp of the batter, cover the pan and cook the paniyarams until golden brown. Gently flip and cook until golden on the second side.
Remove and serve with your favorite chutney.
View the recipe instructions at Cook's Hideout
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