VEGGIE UNNIAPPAM / PANIYARAM (No Oil)

Veggie Unniappam / Paniyaram are spiced dumplings that’s crisp on the out and soft from within.  This is a very easy to make snack recipe or it can be served as breakfast.  It’s transformation of the Idli / Dosa batter into new shape, with loads of vegetables.

The vegetables can be tempered before adding to the batter, but I prefer not to lose the nutrients by tempering it.  So I just chop the vegetables and directly add to the batter.

These Unniappams are made in special pan made of cast iron or non-stick coated pan which has small molds.  The sour fermented batter is seasoned with spices and onions and then fried in the paniyaram pan. You get fried balls which are crispy on the outside and spongy on the inside.

It's gluten free and suitable for Vegan’s.  Naturally fermented, so no Soda used.  Recipe for Idli batter given at the end.  Here I have used only few drops of oil just to get a glossy finish for the photo, and the oil is completely avoidable.

Video link: https://youtu.be/NIjTXYeL5JA

Cuisine: South India

Preparation Time : 15 minutes
Serves : 5

Ingredients:-

• 3 cups of Idli / Dosa fermented batter
• ½ cup Onions
• ½ cup Coconut
• ½ cup tomatoes (preferably deseeded)
• ½ cup bean
• ½ cup coriander leaves
• ¼ cup capsicum
• Green Chilies
• 2 sprig of Curry Leaves
• Salt, as required
• Oil few drops (optional)

Procedure:-

In the batter add in all the vegetables that are finely chopped and give a good mix.   

I have taken Iron cast pan with a nonstick coating.  Take few drops of oil and with the help of a brush apply inside each molds.  This way you can avoid oil why cooking the Appams.

Heat the pan and spoon in the batter upto 3/4^th of the mold.   Cover the pan and let it cook on low-medium flame for a minute.  The top of the appam will bulge out, check if it is cooked.  With a help of a fork turn the appams to the opposite direction i.e. the bulge side will turn to the base.  Allow it to cook for few more seconds.

This should be served hot and fresh, else it will lose the crispness. It’s best served with onion -tomato chutney.

Idli / Dosa Batter

Ingredients:-

• 1 cup Parboiled Rice
• 1 cup Raw Rice
• (instead of item no. 1 and 2 you can go in for 2 cups idli rice or 2 cups parboiled rice)
• 1 cup Urad dal
• ½ cup cooked rice / poha
• ½ tbsp. Fenugreek seeds (optional)
• Salt - to taste

For Making Batter:-

Wash and soak the rice, urad dal and fenugreek seeds for 5 hours.

You can use the soaked water to grind the ingredients.  Use little by little water to grind the ingredients along with cooked rice to form a smooth thick paste.  

Cooked rice is used to give softer texture to Idlis. Transfer the batter to a large vessel, mix salt and cover with tight lid to allow it to ferment for approx. 8 to 10 hours or until the batter rises.  Once the batter is fermented, you can use it to prepare Idli / Dosa / Unniappams.  The Key for soft idlis is rightly fermented airy batter

Tips:-

• Soaking:  When I am running short of time, I soak the ingredients in hot water and cover it with lid.  This way 2 hours soaking is enough.

• Grinding:  When I grind the ingredients, use warm water, this will again help in reducing the time for fermenting.