Thursday, February 17, 2011

Mung & Urad Dal Appam/Paniyaram(Pan fried vadai)



If you don't have the "Aebleskiver Pan" or the Danish Cake Pan same as Appam Pan please do get it. This is one of the most essential cook ware in my house. You can do lot of wonderful dishes using this cook ware. Paniyaram, Sambar Vadai(Appam), Thayir Vadai, Dahi Balle, Malai Kofta etc without deep frying. You can whip up any of these things very easily in few minutes and this appam is easy finger food and fits apt for kids lunch boxes. Nutritious, delicious and easy to make, what else is needed? If you are looking for this Appam pan, do a google search for "Aebleskiver Pan" and there are lot of sites that sell this including Amazon.



Now coming to this recipe, this Appam just uses Mung and Urad Dal and doesn't use any grain. So fits perfect for people looking for a high protein and low carb food. Because there is no deep frying involved, the taste and flavor of Urad Dal is little well pronouced. So If you dislike that increase the quantity of Mung Dal, but the Urad Dal gives a lot of fluffiness to the Appam and make it little softer. The Appam Photo on the top was made with 2/3 Cup of Mung and 1/3 Cup Urad and one in the bottom was made with both in equal proportions.



Preparation Time - 10 Minutes

Cooking Time - 20 Minutes

Serves  - Makes around 18 Appams



Ingredients



Mung Dal - 2/3 Cup (You can make this 1/2 Cup and Urad Dal 1/2 Cup too)

Urad Dal - 1/3 Cup

Green Chili - 2 or to taste

Salt - 1 Tsp or to taste

Ginger - 1 inch piece

Curry leaves few - optional

Asafoetida a small piece



Onion - 1 medium sized

Coconut Chopped into small fine pieces(Not Grated) -  1/4 Cup (If preparing for toddlers add grated coconut)



Method



1) Rinse and Soak Mung Dal and Urad Dal for at least an hour.



2) Drain the water and grind this into a fine batter after adding Green Chili, Salt, Ginger, Curry leaves, Asafoetida and little bit of water.



3) The batter should not be runny, but should be the same thickness of pancake batter.



4) Now add the chopped onions and coconut and mix thoroughly.



5) Heat the Appam pan on medium heat and pour a drop of oil in each one of the hole.



6) Once the pan is hot enough pour the batter, cover and cook little crispy on one side.



7) Now turn the appam and cook the other side. You can add little bit of more oil to get a brown color on the other side too.



8) Remove the appam, when both the sides are well cooked and serve with Coconut Chutney.





Event Participation


1) This goes straight to MLLA-33 an event hosted by Ammalu's kitchen started by Susan.


2) Sending this finger food to Toddler Breakfast Ideas by Soumya's Kitchen.

25 comments:

Prathibha said...

Nice way to eat appams,healthy too..I make dosas out of it..loved the appam idea

Priti said...

So perfectly done ...looks very yum

Vimitha Anand said...

Delightful little appams..

sharada said...

what a healthy breakfast...sad i don't have Aebleskiver Pan,have to buy one soon.

Torviewtoronto said...

healthy delicious looks wonderful

Priya said...

Feel like having with some spicy chutney,marvellous..

aipi said...

I love the pictures of these! They look good enough to eat off the screen :)



US Masala

Miriam said...

Delicious! Have a great weekend :), Miriam@Meatless Meals For Meat Eaters

kanthi said...

Very attractive,feel like eating

The Foodie said...

I agree with you..this pan is so useful.. loved your paniyarams.

Leena said...

Very tempting...love the colour!

Sushma Mallya said...

wow delicious my son's fav:)

Padma said...

Definitely agree with you... the pan is very useful. Loved the paniyarams... perfect with red or coconut chutney.

Preety said...

perfect for evening snack with hot cup of tea/coffee

Sensible Vegetarian said...

Thanks everybody for your comments, really appreciate it.

Kamakshi Prasanna said...

Loved your paniyaram. Your recipes too!!

ila said...

wow..healthy and yummy paniyaram..... nice recipe :)
ll google abt this pan :)

Sum said...

I'll try this one soon.... BTW I'm following you :)

Soumya said...

delicious and very tempting appams...love to have with coconut chutney....
Thanks a lot dear for sending this delicious dish to the event

Good Pediatrician in Mylapore said...

THE COMBO LOOKS DELICIOUS. AAPAMPANIYARAM IS VERY SOFT AND SPONGY

Anonymous said...

A very nice blog! I was looking for some healthy Indian Vegeterian recipes, and your site helped a lot!
I tried this recipe, but somehow it did not turn out like the Aappam we make with Rice. ALso the fermentation in missing, hence probably the taste was not that good. Any suggestions please?

Shuchi said...

Following you :) Nice dish ..gonna try soon !
check out my site too
http://www.spicytangy.com/

Sensible Vegetarian said...

Anonymous, thanks for your lovely comments. Yes the taste will not be the same as rice payiram. May be I should rename this post as pan fried vadai. Unlike the vadai made in South India with plain urad dal, the Dahi vadas in North are made with a combination of Mung & Urad. Mung is much more superior in terms of nutrition than urad, so I used this combination. Also when you make vadas, the batter is not fermented so I didn't ferment it. When deep fried they taste really good, but when pan fried the taste is slightly different and that is the trade off you pay.

Sensible Vegetarian said...

Anonymous, if you don't like the taste of this plain payiram(pan fried vadai) please try out with yogurt http://www.sensibleveg.com/2011/05/lentil-dumplings-in-coconut-yogurt.html or as sambar vadai which I will post soon. When dunked in either one of them you can't find any difference between deep fried and pan fried.

Anonymous said...

Thanks a lot for your suggestion! From the picture they looked similar to regular aappams though! Taste wise "vada" would be a better name! :-)
I will be trying more of your "really sensible veg" recipes.

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