Cabbage Sanna Appo (kuzhipaniyaram)

Recipe by
Total Time:
12.75 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

How to Make Cabbage Sanna Appo (kuzhipaniyaram)

  • Wash and soak raw rice for 5 - 6 hours (or overnight). Drain out water and grind with grated coconut, tamarind juice, red chilli powder, turmeric powder and salt in a mixer ( if you are adding tamarind juice while grinding, then no need to add extra water ).
  • Grind until the batter is of fine consistency.
  • Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage and onion.
  • Add extra water and salt if required and batter should be just like dosa batter and of pouring consistency. No need to ferment this batter.
  • Final preparation:
  • Heat a non-stick appe kayli /kuzhipaniyaram kadai on a medium heat. Smear each mould with little oil / ghee.
  • Pour appo batter in each mould (3/4 of the mould). Sprinkle oil / ghee.
  • Cover with a lid. Cook for 10 - 12 minutes on a medium heat.
  • Cook till crisp and sides will turn golden brown (until the edges separate from the moulds of the kadai).
  • Turn the other side with the help of a stick and cook till done / under side should be golden in colour. Serve hot with coconut chutney / pickle / coconut oil.
  • Recipe Courtesy: Niya's World