Tuesday, September 6, 2022



As mentioned in an earlier blog post, Appos are a common breakfast item in our Konkani speaking GSB community. We also make a sweet version, which we call Godu Appo, for festivals when it is offered as naivedhya.  

Over the years, there have been many variations to the standard Appo. Elsewhere in this blog, you will find  recipes for some of them such as:-

Recently I came across another version of Appos, which is called Kuzhi Paniyaram in Tamil. I have adapted this recipe from Kuzhi Paniyaram in Kannan's Kitchen.

I found the addition of finely chopped coconut  as an interesting concept.  We enjoyed this Kuzhi Paniyaram for breakfast, served with garlic chutney which we call Losne Chutney in Konkani.


  • Idli Rice, 2 cups
  • Raw Rice, 1/2 cup
  • Urad (Black Gram) Dal, 1 cup
  • Methi Seeds (Fenugreek Seeds), 1 tsp
  • Green Chillies, 2 
  • Salt, to taste
For Seasoning The Batter:- 
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tbsp
  • Green Chillies, 2 
  • Curry Leaves, 1 sprig
  • Hing ( Asafoetida), 1/4 tsp
  • Medium-sized Onions, 2
  • Fresh Coconut, finely chopped, 3 tbsp
  • Coriander Leaves, 2 tbsp
  • Oil, 2 tbsp

Wash the Idli Rice,  Raw Rice  and Urad Dal thoroughly and soak this in adequate water in a vessel, adding methi seeds, for about 4-5 hours
Finely chop the onion, coriander leaves, green chillies, curry leaves and fresh coconut pieces

After 4- 5 hours, drain the water from the soaked ingredients
In a mixer jar,  grind together the soaked rice and dal along with 2 green chillies to a batter of idli batter consistency
Add salt to this batter and water if required, mix well, and allow it to ferment overnight in a covered vessel 
Heat 2 tbsp of oil in a pan and on medium heat add the mustard seeds, when they splutter add the urad dal and sauté till the dal changes colour
Next add the finely chopped green chillies and curry leaves and the asafoetida
To this add the finely chopped onion and sauté till they become translucent
Add this seasoning to the batter  along with finely chopped fresh coconut pieces and coriander leaves 
Mix well and add water and salt if necessary to get a slightly thick batter 

Heat the paniyarakkal or appe pan and pour a little oil in each of the sockets
Now pour the prepared batter in each of the sockets 
Cover and cook on medium flame for a couple of minutes till one side of the paniyaram gets a golden brown colour
Flip each of the paniyarams in their sockets using a skewer 
Add oil as required and cook the paniyaram for 2-3 minutes or till the other side gets done
Check if the paniyarams are done by piercing  the skewer. When the paniyarams are done, the skewer should come out clean
Remove the paniyarams to a plate and repeat the process to make more batches of paniyarams
Serve the Kuzhi Paniyaram hot with a chutney of your choice 

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