Appam and Savoury Paniyaram – South Indian Breakfast

Step 1: Prepare Appam Batter

In a mixer grinder, add 1 cup of soaked raw rice, 2 tablespoons of cooked rice, 4 tablespoons of fresh grated coconut, 2 teaspoons of salt, and 1/2 cup of water. Grind all ingredients into a smooth batter.

Step 2: Ferment Appam Batter

Dissolve 1 teaspoon of yeast in warm water. Stir the dissolved yeast into the prepared batter. Let the batter rest overnight to ferment. 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 of the pan and gently swirl the pan so the batter spreads out in a circular motion. Cover the pan and let it cook. When the edges look crisp and lacy, and the center turns soft and spongy, your appam is ready to serve.

Step 4: Prepare Paniyaram Tempering

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

Step 5: Combine Paniyaram Batter

Add this aromatic tempering to 1 cup of leftover dosa or idli batter. Your spiced paniyaram mix is now ready.

Step 6: Cook Paniyaram

Heat an appe pan and add a little ghee to each cavity. Pour the batter into each cavity and cook on low to medium heat, turning occasionally so the paniyarams turn golden and crisp on all sides. Serve them hot with coconut chutney or a cup of chai.

• Overnight fermentation is crucial for Appams to achieve their signature texture and flavor.

• Use an appam pan for best results for Appams, and an appe pan for Paniyarams.

• Adjust green chili and ginger quantities in Paniyaram tempering according to your spice preference.