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Uppappam (உப்புஅப்பம்)
Uppappam/Savory Paniyarams are prepared during Karthigai festival. With very simple ingredients you can use the batter in different ways. They taste good with Coconut Chutney or Tomato Chutney
Servings Prep Time
24Appams 10minutes
Cook Time Passive Time
20minutes 7-8 hoursFermentation Time
Servings Prep Time
24Appams 10minutes
Cook Time Passive Time
20minutes 7-8 hoursFermentation Time
Ingredients
For Batter
Flavoring the batter
Instructions
  1. Soak all the ingredients mentioned under ‘For Batter’ section for about 3 hrs
  2. Grind them to a smooth batter. Add salt, hing and mix the batter well. Let it ferment for atleast 7-8 hours. It also depends on where you live. During summer time in India it will take less time to ferment.
  3. In the fermented Uppu Appam batter add grated fresh coconut and mix it well
  4. Heat 2 teaspoon oil in Tadka Pan. Add ginger pieces, curry leaves, Mustard Seeds and a pinch of Hing. Let them splutter
  5. Add this to the batter
  6. Grease the Paniyaram Pan with little oil and start making Uppu Appam. Drizzle oil on top and let it get cooked well on both sides
  7. Uppu Appams are ready to be served. It tastes so good with Kara Chutney.
  8. Using the same batter I have made Adai as well. It comes out well too.
  9. Spread the batter and let it cook evenly on both sides
  10. Raw Rice + lentils Adai are ready to be served
Recipe Notes

1. For variation you can grind Green Chillies along with Coriander leaves and prepare this batter.

2. In case if you feel the batter isn’t spicy enough after fermentation add some Kashmiri Red Chilli Powder & mix it well

3. Generally Raw Rice/Pacharisi is used for making Neivedhyams. Hence Parboiled Rice/Puzhungal Arisi is not added to the batter


 


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