Kuzhi Appams or kuzhi Paniyaarams as they are called, are typically fried dumplings popular as a snack dish in most of South India. They are not to be confused with the Aappam, which are popular in Kerala and look like an upturned Dosa.
The appams come in both spicy and sweet varieties and are prepared in a special stand that has 5 to 7 holes. Nowadays we get the non-stick variety in the market which consumes less oil, but my mother prefers to use her heirloom Appam stand made of Bell metal !!!
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| Non-stick Paniyaaram Stand |
KUZHI PANIYAARAM (APPAM)
These are pretty easy to make and needless to say, disappear without a trace!!
Following are the usual methods for preparing the Kuzhi Appam or Paniyaarams.
Spicy Take -
Ingredients :
Thick leftover Dosa batter (sour the better) - 1 cup
Chopped Green chilies - 2
Salt to taste
Chopped ginger - 1 tsp
Peppercorns - 1 tsp (or slightly crushed)
Hing - a pinch
Chopped curry leaves
Oil to fry
Method :
1. Heat an Appam stand on medium flame and pour a little oil in all the holes.
2. In a bowl, add the dosa batter and the remaining ingredients. Do not add any water as we need a thick consistency. If the dosa batter was already slightly runny, add enough rice flour to thicken it. Check for salt, and we are good to go!
3. Carefully pour a bit of the batter using a small ladle into each of the holes, taking care not to splash any oil around. Lower the flame at this point if you feel the oil is too agitated. Cooking this on a high flame right away will cause the appams to become brown quickly without the insides actually getting cooked.
4. Using a clean knife (We use an old bent sweater needle :D ) carefully turn over the appam to let the other side cook. Once both sides are golden brown, remove and drain excess oil.
Serve hot with ketchup or spicy green chutney.
Sweet variety - is on this page
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