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Cabbage Sanna Appo (kuzhipaniyaram) Recipe

Cabbage Sanna Appo (kuzhipaniyaram) is a popular Indian Snacks
Author :
 
On :
Thursday, 27 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Easy
Preparation Time :
12 hours
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Take a look at more Snacks Recipes. You may also want to try Healthy Potato and Corn Rolls, Best Guava Chaat, Easy Tuna Puffs

Ingredients

  • Basic batter for Cabbage - Onion sanna appo:
  • 2 cups - raw Rice (pachari / soorai orovu) or a mix of 1 cup raw Rice and 1 cup boiled Rice (ukda chawal)
  • 1.5 cup - grated Coconut
  • 1/2 cup - Tamarind juice or 1 tbsp - Tamarind paste
  • 2 tsp - Red Chilli powder (or 2 to 2.50 tsp - for more spicy)
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Asafoetida / Hing
  • 1.25 - 1.5 tsp - salt ( or to taste )
  • 1- Onion finely chopped, big size
  • 250 g - finely shredded Cabbage
  • 2 tsp - cooking oil / Ghee
  • How to Make Cabbage Sanna Appo (kuzhipaniyaram):

    1. 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 ).
    2. Grind until the batter is of fine consistency.
    3. Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage and onion.
    4. 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.
    5. Final preparation:
    6. Heat a non-stick appe kayli /kuzhipaniyaram kadai on a medium heat. Smear each mould with little oil / ghee.
    7. Pour appo batter in each mould (3/4 of the mould). Sprinkle oil / ghee.
    8. Cover with a lid. Cook for 10 - 12 minutes on a medium heat.
    9. Cook till crisp and sides will turn golden brown (until the edges separate from the moulds of the kadai).
    10. 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.
    11. Recipe Courtesy: Niya's World




     

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