A variation of the plain Kuzhi Paniyaaram , stuffed with left-over vegetables...
Ingredients :
Thick leftover Dosa batter (sour the better) - 1 cup
Chopped Green chilies - 2
Salt to taste
Chopped ginger - 1 tsp
Peppercorns - 1 tsp (whole or slightly crushed)
Hing - a pinch
Chopped curry leaves
Oil to fry
Filling :
Any leftover subzi (vegetables)
Method :
1. Heat an Appam stand on medium flame and pour a little oil in all the holes.
2. In a bowl, mix together the dosa batter along with chopped green chilies, peppercorns, hing, curry leaves, salt to taste and chopped ginger. Do not add any water as we need a thick consistency. If the dosa batter is slightly runny, add enough rice flour to thicken it. If you have done this, check for salt again.
3. Carefully pour a bit of the batter first using a small ladle or tablespoon into each of the holes, drop a few pieces of the vegetables and top off with some more batter covering up to 3/4th of the appam cup.
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 or fork, 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.
Stuffed Kuzhi Paniyaarams (Appams)
Ingredients :
Thick leftover Dosa batter (sour the better) - 1 cup
Chopped Green chilies - 2
Salt to taste
Chopped ginger - 1 tsp
Peppercorns - 1 tsp (whole or slightly crushed)
Hing - a pinch
Chopped curry leaves
Oil to fry
Filling :
Any leftover subzi (vegetables)
Method :
1. Heat an Appam stand on medium flame and pour a little oil in all the holes.
2. In a bowl, mix together the dosa batter along with chopped green chilies, peppercorns, hing, curry leaves, salt to taste and chopped ginger. Do not add any water as we need a thick consistency. If the dosa batter is slightly runny, add enough rice flour to thicken it. If you have done this, check for salt again.
3. Carefully pour a bit of the batter first using a small ladle or tablespoon into each of the holes, drop a few pieces of the vegetables and top off with some more batter covering up to 3/4th of the appam cup.
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 or fork, 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.
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