Step-by-Step Instructions

1. 1.Prepare Appam Batter

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

2. 2.Ferment Appam Batter

   Dissolve 1 tsp yeast in warm water and stir it into the smooth 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 and let it cook. When the edges look crisp and lacy, and the center turns soft and spongy, your appam is ready.

4. 4.Prepare Paniyaram Tempering

   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 chopped medium onion and sauté until soft.

5. 5.Mix Paniyaram Batter

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

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.

7. 7.Serve

   Serve the hot paniyarams with coconut chutney or a cup of chai. Serve appams with chicken stew or your preferred accompaniment.