Spicy appam stuffed with masala potato

Name: Spicy appam stuffed with masala potato
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 c idli batter; 1/2 c peanuts, ground; 1/2 c sago (sabudhan), ground; stuffing:; 1 c potato. Steam cooked, peeled and mashed; 2 tbsp curry leaves, finely chopped; 1/2 c onion, finely chopped; 1 green chili, finely chopped; 1 tsp ginger, grated pinch asafetida; 2 cloves, garlic grated; 2 tbsp cilantro, finely chopped; 1 tsp masala powder; As needed salt; As needed sesame seed oil, for shallow frying

Lakshmi Sridharan Ph D @cook_19872338

USA

#RD “A snack to kill for”. Nutritious non-greasy paniyaram stuffed with masala potato with onions, spices. curry leaves, and etc.
This is a deconstructed Chettinad recipe. In the Chettinad recipe, the chef fills the mould with oil and fry the paniyaram. I do not like to fry in oil. I just used ½ tsp oil in a well. the batter includes peanuts and sabudhan also, in addition to rice and urad. This is thousand times healthier than deep fried pakoras or bondas. Good to munch on a rainy day

Lakshmi Sridharan Ph D @cook_19872338

Saved

Ingredients

30 mins

3 servings

2 cidli batter
1/2 cpeanuts, ground
1/2 csago (sabudhan), ground
stuffing:
1 cpotato. Steam cooked, peeled and mashed
2 tbspcurry leaves, finely chopped
1/2 conion, finely chopped
1green chili, finely chopped
1 tspginger, grated pinch asafetida
2cloves, garlic grated
2 tbspcilantro, finely chopped
1 tspmasala powder
As neededsalt
As neededsesame seed oil, for shallow frying
snack

Saved

Steps

30 mins

1

Make a checklist. Keep the necessary items nearby
Batter: grind peanuts and sago separately in a dry grinder to make coarse powder. Mix them together in a bowl with 2c boiling water. Let it soak for an hour until soft.
Add this to idli batter in a bowl. Add enough water to get flowing consistency. Salt to taste. Let it rest for an hour. Batter is now ready.
2

Stuffing In another bowl mix potato, veggies, spice powders, cilantro, curry leaves, salt together. Mix well with fingers combine them all. Mash. Then take a tbsp mixture to make small balls. Keep aside
3

Keep the paniyaaram/kuzhi appam maker on low heat; add ½ tsp oil in each mold. Fill the mold ½ with batter; place the potato ball in the batter. Cover it a tbsp batter. spray oil the top of the batter. Cook covered; simmer to low heat.
4

. After 2 minutes, flip. Cook covered. Simmer to low heat, after 2 minutes, check with a stick. If it comes out clean, turn off the stove. Both sides should be golden brown.
5

Transfer the cooked stuffed paniyaarams/appams to a serving bowl. I could make 25 paniyaarams. Serve with. Ketchup or chutney, Enjoy the rainy day with a hot cup of coffee or tea along with masala potato stuffed appams

Saved

Cooksnaps

Saved

Lakshmi Sridharan Ph D @cook_19872338

on July 10, 2023 20:48

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography