Paniyaram / Appe Kadhi

Name: Paniyaram / Appe Kadhi
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: few leftover Paniyarams / Appe; 1/2 cup yoghurt; 2-3 tbsp. gram flour; 1 tsp. salt or to taste; 1/2 tsp. turmeric powder; 3 cups water; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 dry red chili, broken; 1 sprig curry leaves; 1/4 tsp. asafoetida; 1 tsp. ginger-garlic paste; 1 tsp. coriander powder; 1 tbsp. coriander leaves, chopped; 1 tsp. pickle oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 - Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack.

However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste. Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice.

(Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter). In this recipe, I combined some leftover Paniyarams and kadhi to come up with my version of this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal.

Bethica Das @kitchen_flavours

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Ingredients

20-25 minutes

2-3 servings

fewleftover Paniyarams / Appe
1/2 cupyoghurt
2-3 tbsp.gram flour
1 tsp.salt or to taste
1/2 tsp.turmeric powder
3 cupswater
1 tbsp.oil
1/2 tsp.mustard seeds
1dry red chili, broken
1 sprigcurry leaves
1/4 tsp.asafoetida
1 tsp.ginger-garlic paste
1 tsp.coriander powder
1 tbsp.coriander leaves, chopped
1 tsp.pickle oil

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Steps

20-25 minutes

1

Few leftover Foxtail Millet Paniyarams. You can use any type of Appe in this recipe.
2

In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric
powder and 3 cups water. Keep aside.
3

Heat oil in a pan & temper with mustard seeds & dry red chili.
4

After it stops spluttering, add curry leaves & asafoetida. Sauté for a
few seconds.
5

Add ginger-garlic paste & coriander powder mixed with some water.
Sauté till oil separates.
6

Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is
almost thick to a desired consistency. Keep stirring at intervals.
7

Drop in the Paniyarams & simmer for 2 minutes.
8

When done, garnish with coriander leaves.
9

While serving, drizzle some pickle oil & relish with hot steamed rice.