Ingredients

• 1 cup ( 100 g ) - channa dal
• 1/3 cup - rava ( sooji / semolina )
• 1/4 cup - curd
• 1 onion, finely chopped
• 1 tbsp - chopped cashew nuts ( optional )
• 1 tbsp - coconut, finely chopped ( optional )
• 1/4 cup - chopped coriander leaves
• 1 tbsp - ginger - green chilli paste
• 1/2 tsp - salt ( or to taste )
• 3 tsp - oil

How to Make Channa Dal Paniyaram ( Appo )

• Soak the channa dal for six hours and grind it to a fine paste with 3 tbsp water.
• Mix all the remaining ingredients along with channa dal paste in a bowl and make a batter of a smooth and pouring consistency ( add extra 1/4 cup ( 50 ml ) water if you require ). Keep aside for half an hour.
• Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
• Pour paniyaram batter in each mould. ( 3/4 the of the mould ). Sprinkle oil / ghee.
• Cover with a lid. Cook for 10 minutes on a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).
• Turn the other side with the help of a stick and cook till done / golden colour ( sprinkle remaining oil ). Serve hot with coconut chutney / hing chutney / tomato chutney /sambar.
• Recipe Courtesy: Niya's World