Name: Suji Dhokla Appe / Paniyaram recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 5
Ingredients: For the Appe batter : Semolina or Suji / Rawa - 1 1/2 Cups; Curd - 3/4 Cup; Water - 1/4 Cup; Salt - 1 tbsp; Oil - 1 tbsp; Ginger grated - 1 tbsp; Asafoetida - 2 pinches; Green Chilies, finely chopped - 3; Coriander Leaves, finely chopped - a handful; For the tempering : Oil - 2 tbsp; Curry leaves - Few; Black Mustard Seeds - 1 tbsp; Sesame Seeds - 2 tbsp; Grated Coconut - 1/2 cup; Coriander Leaves, finely chopped - a handful; ENO Fruit Salt - 1 1/2 tbsp; For the mint / / curd chutney : Mint Leaves - 1 Cup; Curd - 3-4 tbsp; Green Chilli - 1; Garlic Clove, finely chopped - 1; Roasted Cumin Seeds - 1 tsp; Salt to taste

ABOUT Suji Dhokla Appe / Paniyaram RECIPE

An amazingly melt in mouth semolina dhokla appe that no one can resist. I thought of this instant idea when unexpected guests arrived and there was no time to go for a huge meal preparation. This was a rollicking success even with the kids. With its winning looks and subtle flavours, this one's sure to steal anyone's heart in minutes they gobble it down. Try these for your loved ones.

Ingredients Serving: 5

For the Appe batter : Semolina or Suji / Rawa - 1 1/2 Cups
Curd - 3/4 Cup
Water - 1/4 Cup
Salt - 1 tbsp
Oil - 1 tbsp
Ginger grated - 1 tbsp
Asafoetida - 2 pinches
Green Chilies, finely chopped - 3
Coriander Leaves, finely chopped - a handful
For the tempering : Oil - 2 tbsp
Curry leaves - Few
Black Mustard Seeds - 1 tbsp
Sesame Seeds - 2 tbsp
Grated Coconut - 1/2 cup
Coriander Leaves, finely chopped - a handful
ENO Fruit Salt - 1 1/2 tbsp
For the mint / / curd chutney : Mint Leaves - 1 Cup
Curd - 3-4 tbsp
Green Chilli - 1
Garlic Clove, finely chopped - 1
Roasted Cumin Seeds - 1 tsp
Salt to taste

Instructions

Make a thick batter with all the ingredients mentioned under Appe batter. Add water as required. Leave this covered on the kitchen counter for at least 15-20 minutes.
Place the appam maker on low flame. Add a drop of oil each in the grooves of the appam maker.
Add ENO fruit salt just before starting to make appe and give a light stir. Place one tablespoon of the batter in each mold.
Cover with the lid and let it cook for 2-3 minutes on each side. Open the lid after 3 minutes and flip the appe to the other side and let it cook for 2 minutes.
Make the tempering for appe using the ingredients mentioned under tempering.
For the chutney, just blend in all the ingredients and serve. It can be stored in the refrigerator for 2 to 3 days.
Serve the hot appe with mint chutney any time of the day.

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