Leftovers Special / Breakfast Special – Masala Paniyarams with leftover Dosa Batter.
Another addition to my leftovers special is the Masala Paniyarams with the dosa batter.
If you have gone through the 2 recipes on the blog Modak Icecream and the Eggless Banana Walnut Cake made with leftovers, you must be surely convinced that I love transforming leftovers. Somehow, I find working with leftovers, extremely fun and challenging. Not to mention the look on Narayan’s face when I tell him this was made from so & so …. Such a delight !!
When you have dosa batter leftover in fridge that could make only 2 dosas which neither of us would be content with, you end up making paniyarams.
I have added rice flour & some semolina to increase the quantity of the batter, made a tadka or tempering & poured over the batter. Rested it for 10 mins & ta da….. the batter was all set to be churned into our morning breakfast.
We gorged on these minus any accompaniment but yes, freshly brewed kadak chai or strong tea was a perfect company. However, if you are looking for a perfect accompaniment, you can try these from the blog – Coriander Chutney & Coconut thogayal.
Narayan & me are simple eaters. Non-fussy. Content souls we are, with whatever is available. Our only goal is to eat a variety of veggies every day which we do.
Please check out the detailed recipe & the notes.
Serves 3 persons
Makes minimum 20 paniyarams or appes
Ingredients –
- Dosa Batter – 1 cup
- Rava / Sooji / Semolina – 3 tblsps
- Rice Flour – ¼ cup
- Salt as required (the dosa batter already has some salt, so kindly add appropriately)
- Water – as required to adjust the batter consistency.
- Red chilli powder – 1 tsp
- Finely chopped green chillies – 1 tsp
- Hing or asafetida – a generous pinch
- Oil – 2 tblsps
For The Tempering –
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Grated coconut – 1 tblsp
- Curry leaves & coriander leaves – finely chopped
Method –
Step 1 – Prepare the Paniyaram / Appe Batter
- Mix all the ingredients as above (dosa batter, salt as required, rice flour & semolina).
- Add the hing, chilli powder & the fresh green chillies too.
- Add some water to adjust the thickness.
- Ensure that you don’t make the batter too thin as it may lead to rubbery paniyarams.
- Set this mixture aside for alteast 10 mins & prepare for the tempering.
Step 2 The Tempering
- In a small kadhai, add the oil, once it heats up, add the mustard seeds, allow it to crackle.
- Add the urad dal, grated coconut & give it a mix.
- Let it roast well & turn slightly brown in colour (dal & coconut).
- Add the curry leaves & then pour this sizzling tempering straight into the prepared batter.
Step 3 – Making the paniyarams or Appes
- Heat the appe pan. Add ½ tsp of oil in each of the appe moulds. Let it heat well before pouring the batter.
- Now slowly pour the batter. Ensure the batter doesn’t overflow over the appe moulds else it makes flipping very difficult.
- Let it cook well before flipping over. You can cover with a lid too if you want the cooking to happen a bit faster.
PS – Always ensure the flame is medium. Cooking the appes over high flame will tend to burn the bottom of the appe & lead to a bad taste.
- Now, once its cooked on the top, flip the appes over & let it cook for another 3 minutes or so.
- Once done, ensure you eat it piping hot. Oh this has to be enjoyed piping hot.
Notes –
- Paniyarams ideally require a lot of oil (trust me as I have enjoyed my childhood eating these – We call them Morappams & damn they taste so good). However, the health conscious in me now tells me to savour them with less oil.
- Paniyarams can also be made with idli batter. However they are slightly more tangy so increase the rice flour & semolina quantities accordingly. If you prefer it tangy, then you can go with the same proportions as given above.
- You may go ahead & add some powdered oats too ( I do that too) to make your appes healthy. Your family will never notice the difference, I guarantee.
- This makes a good tiffin box option for kids as you can fill these will veggies like grated carrots or beetroots with some finely chopped & steamed French beans or peas which they otherwise don’t consume. Cut down the quantity or simply avoid the chilies. Pack some ketchup or thick curd with some cumin powder as a healthy dip.
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