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.

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