appe, paniyaram or guntapunugulu| #blogchattera2z

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appe, paniyaram or guntapunugulu

appe, paniyaram or guntapunugulu| #blogchattera2z

i am taking part in the #blogchattera2z challenge.

i feel energized right now at the start of the #blocgchattera2z challenge and my first post is appe, paniyaram or guntapunugulu| #blogchattera2z .in andhra we call them gunta punugulu. it is a traditional konkan breakfast dish but now it has been modified by every region to suit the palates and ingredients. we in andhra make a lot of idli and dosa and the batter is always ready in the fridge and i used the dosa batter to make these delectable ,bite -sized dumplings.

appe with guacamole
Appe with Mexican Guacamole

the appe pan is an indian version of the danish aebelskiver. you can buy one as you can make many sweet, savory, and some exotic versions stuffed with veggies, egg, bacon or chicken.  my daughter-in-law is here and interestingly, I served her appe with mexican guacamole and she loved it. will share the guacamole recipe later.

Easy to make- appe, paniyaram or guntapunugulu| #blogchattera2z

masala appe or spiced dumplings can be made at any time and served as hot snacks at tea time or for sudden guests. just add onions, salt, chilli powder, and cilantro to dosa batter to make spongy appe on a non-stick appe pan.  i love them as i do not add any oil. scoop up some chutney with it and relish a crisp on the outside spongy on the inside snack which is delicious. i like to eat it with tomato chutney as it is flavorful and tangy and complements the fluffy punugulu. i am not much of an idli fan as they are soft but i love this punugulu as they are crisp on the outside.

appe, paniyaram or guntapunugulu| #blogchattera2z with dosa batter

check out the dosa batter recipe here. you can even make instant ravva appe as I did. you may like to view last years’ recipe starting with A…..apple kheer

dosa batter is like eggs, use it the way you like them. once you have the batter ready you can make various dishes with it; plain dosa, masala dosa, uttapam or set dosa, or even dosa sandwiches!

recipe for appe, paniyaram or guntapunugulu

INGREDIENTS

2 cups dosa batter

1 medium-size onion

1 or 2 green chillies

½ inch ginger

1 pinch asafoetida optional

¼ teaspoon red chilli powder

2 tablespoon chopped cilantro leaves

pinch of turmeric (optional)

salt if required as batter already has salt

Appe batter

METHOD

mix all the ingredients in the dosa batter. turmeric is optional but i like to use it as it gives a nice sunny yellow colour to the dumplings.

heat the appe pan. add a few drops of oil if you want to.

appe in the pan

pour a spoonful of the batter in the cavities. fill it only till 3/4th as it will puff up.

allow the batter to cook for 2-3 minutes on a low or medium flame with the lid on.

flip appe

flip each appe with the help of a skewer or chopstick.

let the flip side cook and get crisp.

appe ready

remove from fire and serve hot with chutney immediately.

serve masala appe, paniyaram or guntapunugulu with any dip, tomato chutney or coconut chutney, sambar or even podi with ghee on it.

recipe for tomato chutney or pachadi

INGREDIENTS

for the chutney

6 large tomatoes

a small bunch of fresh coriander leaves

4 green chillies

6 flakes garlic

1 spoon tamarind pulp

½ spoon cumin

1 spoon oil

for the tempering

1 tsp oil

1/2 tsp mustard seeds

1 tsp chana dal

sprig of curry leaves

1 red chilli, broken

METHOD

clean the coriander leaves and retain tender stems and chop it roughly.

heat oil in a pan and add the cumin, chillies and garlic. once done add the roughly chopped tomatoes and fry for a minute. cover it and cook until it turns pulpy. it takes 4-5 mins. remove from fire and add the coriander leaves. cool and blend in a mixer.

heat oil in a small tempering pan, add chana dal and red chillies. now add the mustard seeds and then the curry leaves. add this tempering to the tomato coriander paste.

serve appe, paniyaram or guntapunugulu hot and savour the experience.

this chutney can be stored in the refrigerator for 2-3 days in an airtight container.

paniyaram
appe, paniyaram or guntapunugulu| #blogchattera2z
appe, paniyaram or guntapunugulu| #blogchattera2z
Print Recipe
appe, paniyaram or guntapunugulu| #blogchattera2z
appe, paniyaram or guntapunugulu| #blogchattera2z
Print Recipe
Ingredients
Servings:
Instructions
  1. method
  2. mix all the ingredients in the dosa batter. turmeric is optional but i like to use it as it gives a nice sunny yellow colour to the dumplings.
  3. heat the appe pan. add a few drops of oil if you want to.
  4. pour a spoonful of the batter in the cavities. fill it only till 3/4th as it will puff up.
  5. allow the batter to cook for 2-3 minutes on a low or medium flame with the lid on.
  6. flip each appe with the help of a skewer or chopstick.
  7. let the flip side cook and get crisp.
  8. remove from fire and serve hot with chutney immediately.
  9. serve masala appe, paniyaram or guntapunugulu with tomato chutney or coconut chutney, sambar or even podi with ghee on it.
  10. method:
  11. clean the coriander leaves and retain tender stems and chop it roughly.
  12. heat oil in a pan and add the cumin, chillies and garlic. once done add the roughly chopped tomatoes and fry for a minute. cover it and cook until it turns pulpy. it takes 4-5 mins. remove from fire and add the coriander leaves. cool and blend in a mixer.
  13. heat oil in a small tempering pan, add chana dal and red chillies. now add the mustard seeds and then the curry leaves. add this tempering to the tomato coriander paste.
  14. serve it with hot and savour the experience.
  15. this chutney can be stored in the refrigerator for 2-3 days in an airtight container.
Recipe Notes
  1. You can make instant appe with ravva
  2. You can use butter -ghee instead of oil
  3. Add fresh veggies, chicken or bacon or eggs

appe on banana leaf

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 40

  1. Alpana says:

    I am a big fan or appe. And recently my daughter also developed the taste. Infact I like many South Indian dishes. Appe is a versatile dish. I like the sweet version too.

  2. Wow this looks delicious 😍

  3. Awesome start.. I had heard about this recipe a lot but did not tried it yet.. will surly make this now, well explained recipe as usual. All the best for A2Z

  4. Sonia Dogra says:

    I love appe. Thanks for putting down the recipe here. Tomorrow will be appe day for us.

  5. Tina Basu says:

    I am going to get an appe pan and try these out. These are looking so cute and yummy. Recently I had some jaggery appe at my friend’s party. Congratulations on the first post of A to Z. Looking forward to more.

  6. Matheikal says:

    Look delicious.

  7. Puspanjalee says:

    It looks delicious!

  8. Simrit Bedi says:

    My son loves appe..but Ur recipe is very interesting with tamarind pulp. Looking forward to reading all your posts

  9. Jyoti Jha says:

    Wow. Will definitely try this one. 😊

  10. Madhu says:

    This is very interesting. I lived in Hyderabad for years but never tried this.

    • Harjeet Kaur says:

      Thanks Madhu…Hyd is not Andhra 🙂 Andhra typical is in krishna Dist. Do try this and many more in my blog like this

  11. Noor Anand Chawla says:

    Harjeet thank you for introducing us to so many new dishes that we have never heard of before! Would love to try these yummy dumplings!

  12. It’s called “Bara” in Odisha and made of only urad dal no rice in the batter. The only difference is we deep fry it. This is one of my favourite snacks, especially during monsoon.

  13. I missed your gorgeous food pics and mouth watering recipes. Happy to see that there are more delicious items on the plate now.

  14. Yummilicious post! Thank you for the easy recipe and mouthwatering pictures.

  15. Archana says:

    Appe is a relatively new ‘food’ for me and I have become a big fan. I must try your recipe.. Fantastic serving idea!!

  16. PraGun says:

    Appe is my all-time favourite, I make it with multi daals and rice for a more nutritious kick. Thanks for sharing a detailed recipe and as always your pics are awesome.

  17. Arushi Seth says:

    My mom tried these recently and since then i also wanted to try. Thanks a lot for this recipe. I will try soon.

  18. Archana says:

    Awesome !!! I love Appe and But I am so bad at making it, don’t know why it never come out the way it should be, I would like to try this once again with your recipe Harjeet.

  19. Gayatri says:

    The appe look delicious! I had been looking for an easy to make appe recipe with Idli batter. Shall try it out this weekend. The way you have listed down the recipe with pictures and explanation is helpful in visualising the process of making them. Look forward to your other posts all month along.

  20. Hey Harjeet! We had Paniyaram for breakfast last week. 🙂 Looking forward to your other posts.

  21. Samira Gupta says:

    Fabulous presentation of a healthy dish. I make appe but somehow never tried with Dosa batter. With this recipe of yours, will try it soon. Thanks.

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