Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 5.Combine Paniyaram Batter

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

6. 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.