Poha Panniyaram (Appe)

Poha Panniyaram (Appe)

Poha Panniyaram is one of the simplest recipe I developed during this Lockdown. Its the kind of breakfast one can have everyday as it includes simple ingredients which is easily available at everyones home. Since the lockdown started, the internet is flooded with home chefs, everyone is cooking & baking, Which is great! I myself is making the maximum out of this time in my Kitchen 🙂

This time also made me to do lot of experiments and I am coming out with beautiful, simple recipes. Poha Panniyaram is one of those experiments and came out sure shot hit. Panniyaram or”appadadde” is an Indian dish made by steaming batter on a special pan that comes with multiple small fissures. Usually the batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. Panniyaram can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively.

Poha Panniyaram as the name says is made of Poha( Flat Rice) and Suji(Semolina). I made the batter by mixing powdered Poha & Suji. As poha is soft and absorbs a lot of water, its hard for it to hold the shape while making the Panniyaram, so I mixed it with mixed with semolina, baking soda, curd, & water. I seasoned the batter with salt and added with vegetables.

To make Poha Panniyaram is really easy and less time taking, you can just make the batter ahead and make this delicious balls of goodness anytime. Not just a breakfast dish, Poha Panniyaram can also make your anytime snack. Serve them with your choice of chutney and viola..

Lets start making the Poha Panniyaram

Ingredients

  • 1 Cup Poha (Flat Rice)
  • 1/2 Cup Suji/Rava (Semolina)
  • 1/2 Cup Curd
  • 1/4 Tbsp Baking Soda ( Optional)
  • 1 Cup water or more ( depending on the quality and type of suji/semolina)
  • Salt to taste
  • 1 Small onion(Chopped)
  • 1-2 Green chillies (Chopped)
  • 1/4th Cup Peas
  • 1/4th Cup Carrots
  • 1 Tbsp Mustard Oil (for tadka)
  • 1/2 Tbsp Mustard seeds
  • 4-5 Curry leaves
  • 4-5 Cashews (chopped)
  • Coriander leaves (Cilantro)

Method To Make Poha Panniyaram

  • Take dry poha and grind it to make coarse powder
  • Mix the poha & suji (semolina) add in salt and make the batter with curd and water. Be careful with batter, we need idli batter like consistency. Let the batter rest for 10-15 mins.
  • Meanwhile take a tadka pan and heat oil. Add mustard seeds & let it spatter
  • Then add cashew and let them turn golden.
  • Now add in onions, carrots, green chilli, peas & curry leaves. Cook them till soften, don’t over cook. Leave them crunchy.
  • Now add the fried veggies in the batter and mix well
  • Heat the Panniyaram pan and when ready to pour, add in baking soda & coriander leaves in the mixture and mix well
  • Now grease the Panniyaram pan with little oil and scoop out the batter with a spoon in the cavity of the pan.
  • Let them cook from one side till they comes out on its own
  • Now flip side & cook well this side as well.
  • You can cover for 2-3 mins as well.
  • Once cooked from both side, your Poha Panniyaram is ready. You can serve them with coconut chutney or mint chutney.

If you like the recipe do make them and do not forget to tag me..Enjoy!

Poha Panniyaram (Featured)

Poha Panniyaram | Non Fried Flat Rice Fritters | Poha appe

Poha Panniyaram as the name says is made of Poha( Flat Rice) and Suji(Semolina). The batter is by mixing powdered Poha & Suji and loaded with vegetables. Its healthy & easy to make breakfast or anytime snack.
Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Breakfast, Snack
Cuisine Indian
Servings 2

Ingredients
  

  • 1 Cup Poha Flat Rice
  • 1/2 Cup Suji/Rava Semolina
  • 1/2 Cup Curd
  • 1/4 Tbsp Baking Soda Optional
  • 1 Cup water or more depending on the quality and type of suji/semolina
  • Salt to taste
  • 1 Small onion Chopped
  • 1-2 Green chillies Chopped
  • 1/4 th Cup Peas
  • 1/4 th Cup Carrots
  • 1 Tbsp Mustard Oil for tadka
  • 1/2 Tbsp Mustard seeds
  • 4-5 Curry leaves
  • 4-5 Cashews chopped
  • Coriander leaves Cilantro

Instructions
 

  • Take dry poha and grind it to make coarse powder
  • Mix the poha & suji (semolina) add in salt and make the batter with curd and water. Be careful with batter, we need idli batter like consistency. Let the batter rest for 10-15 mins.
  • Meanwhile take a tadka pan and heat oil. Add mustard seeds & let it spatter
  • Then add cashew and let them turn golden.
  • Now add in onions, carrots, green chilli, peas & curry leaves. Cook them till soften, don’t over cook. Leave them crunchy.
  • Now add the fried veggies in the batter and mix well
  • Heat the Panniyaram pan and when ready to pour, add in baking soda & coriander leaves in the mixture and mix well
  • Now grease the Panniyaram pan with little oil and scoop out the batter with a spoon in the cavity of the pan.
  • Let them cook from one side till they comes out on its own
  • Now flip side & cook well this side as well.
  • You can cover for 2-3 mins as well.
  • Once cooked from both side, your Poha Panniyaram is ready. You can serve them with coconut chutney or mint chutney.


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