JOLADA PADDU / JOWAR APPE / SOGHUM PANIYARAM
Servings
25number
Servings
25number
Ingredients
To temper :
Instructions
  1. Soak urad dal and methi seeds for about 4 hours .
  2. Grind it in a mixer to a smooth batter adding little water .
  3. To the ground urad n methi mix batter add jowar flour and salt.
  4. Mix well such that no lumps are formed . Close and keep the batter aside overnight to ferment well .
  5. Next morning , you will observe that the batter would have risen . Beat the batter slightly and adust the consistency .
  6. Prepare a tempering . Heat oil in a pan. When it is hot, add mustard seeds ,urad dal and channa dal . Let it splutter. Add curry leaves , g.chillies ,ginger and onion . Saute for 2-3 mins so that the raw smell goes. Pour the tempering to the batter . Add chopped dill leaves to the batter . Mix everything well .
  7. Heat the special appe pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan.
  8. Pour the batter into each hollow of the pan and cover the pan.Let the appe cook on medium – low  heat.When the top looks cooked and bottom would have turned golden brown, turn the appe with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.
  9. Serve hot Jowar paniyaram with chutney and sambar .
Recipe Notes
  1. If you have whole jowar you can use it too instead of flour. Soak it for 4-5 hours and grind it seperately .
  2. The batter should be not too thick or too watery.This has to be slightly thin than idli batter,but little thick than the dosa batter.
  3. Seasoning,flavoring you can add of your choice .You can add some other greens /grated carrot /sweet corn.
  4. The leftover batter can be used for making dosa as it comes very great.
  5. Always cook over low flame and you will get a crunchy and crisp outer while the interior of the paniyaram will be soft and spongy.
  6. Serve the guliyappas immediately while they are still hot and crisp because that’s when they taste the best

 

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