Step 1: Prepare Appam Batter

In a mixer grinder, add 1 cup soaked raw rice, 2 tbsp cooked rice, 4 tbsp grated coconut, 2 tsp salt, and 1/2 cup water. Grind it into a smooth batter.

Step 2: Ferment Appam Batter

Dissolve 1 tsp yeast in warm water and stir it into the smooth batter. Let the batter rest overnight for fermentation. Fermentation gives appams their signature texture and flavor.

Step 3: Cook Appam

Once the batter is ready, heat an appam pan. Pour a ladle of batter into the center and gently swirl the pan so the batter spreads out in a circular motion. Cover the pan and let it cook until the edges look crisp and lacy, and the center turns soft and spongy.

Step 4: Prepare Tempering for Paniyaram

Heat 1 tbsp oil in a small pan. Add 1 tsp mustard seeds and 1 tsp urad dal. Once they splutter, add a pinch of hing, 5-6 chopped curry leaves, 1 tsp grated ginger, and 1 chopped green chilli. Toss in 1 medium chopped onion and sauté until soft.

Step 5: Mix Paniyaram Batter

Add the aromatic tempering to 1 cup of leftover dosa/idli batter. Mix well to combine all the ingredients.

Step 6: Cook Savoury Paniyarams

Heat an appe pan and add a little ghee to each cavity. Pour the prepared batter into each cavity and cook on low to medium heat, turning occasionally so the paniyarams turn golden and crisp on all sides.

Step 7: Serve

Serve the Appams and Savoury Paniyarams hot with your choice of accompaniment, such as coconut chutney or chicken stew.

• Appams are best served hot with a coconut-based stew or curry.

• Savoury Paniyarams pair wonderfully with coconut chutney or a cup of chai.

• Ensure your yeast is active by dissolving it in warm water with a pinch of sugar before adding to the batter.

• For a sweeter Appam, you can add a little sugar to the batter before cooking.

• Experiment with different vegetables in the Paniyaram tempering, such as finely chopped carrots or bell peppers.