Meena's Taste Mantra

Vellai Appam | Kuzhi Panniyaram | Savory Appam

The savory version of Nai Appam, the Vellai Appam | Kuzhi Paniyaram | More Appam is a favourite due to its mix of appam shape but the taste of spiced dosa added by the fact that it can be gobbled up in one mouthful! In Tamil, Vellai means white, Kuzhi means dents, Paniyaram means snacks.

This variant is Amma's specialty and normally the caveat "Offer open till stocks last" is attached with it! Amma makes this as naivedyam during Karthigai Deepam Festival, though this is usually a snack item.

Ingredients:
1 cup Idli Rice
1/4 cup Urad Dal
1 tsp Channa Dal
1 tsp Adrak | Ginger, finely chopped
1 tsp Hari Mirch | Green Chillies. finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/8 tsp Hing | Asafoetida Powder
1 sprig Kadhi Patta | Curry Leaves, finely chopped
Oil, to make Kuzhi Paniyaram

Method:

Wash and soak Idli Rice and both dals for 4 hours.
Grind the soaked Idli Rice and dals to a smooth batter. The consistency should be that of pouring.
Add hing, salt and finely chopped adrak, green chillies, fresh dhania and curry leaves and mix well.
Keep this batter aside for atleast 6 hours for fermentation.
In a Appam Pan | Paniyaram Pan, add Oil and place this on medium flame.
Add a drop of batter and if it rises immediately to the top, it is an indication that the oil is of the perfect temperature to make the Vellai Appams.
Pour the batter into each of the paniyaram dents. Once the appams are slightly cooked on the underside, turn them gently with a spoon and let the other side cook.
When the paniyarams are cooked, remove them from the dents and make the next batch similarly. Add oil into the dents, if necessary.
Serve these Savory Appams hot along with any chutney.

This is a very easy to make snack item. Please do try it and share your experience with us!

We have used:

1. LG Hing Powder

2. Sundrop Heart Oil

3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.