Paniyaram ,appe or guntapunugulu as they are called here in Andhra are a traditional Konkan breakfast dish but now it has been modified by every region to suit the palates and ingredients. We in Andhra make a lot of idli and dosa and the batter is always ready in the fridge.
Masala Appe or spiced dumplings can be made at any time and served as hot snacks at tea time or for sudden guests. Just add onions, salt, chilli powder, and cilantro to make great paniyaram in a non-stick pan. I love them as I do not add any oil. Scoop up some chutney with it and relish a crisp on the outside spongy on the inside snack which is delicious. I like to eat it with tomato chutney as it is flavorful and tangy and compliments the fluffy punugulu. I am not much of an idli fan as they are soft but I love these punugulu as they are crisp on the outside.
Recipe for Paniyaram, Appe, Gunta Punugulu or Spicy Dumplings
Dosa Batter recipe is here.
Dosa batter is like eggs, use it the way you like them. Once you have the batter ready you can make various dishes with it; plain dosa, masala dosa, uttapam or set dosa, panniyaram or appe or gunta punugulu.
Recipe for the Paniyaram
2 cups dosa batter
1 medium size onion
1 or 2 green chillies
½ inch ginger
1 pinch asafoetida optional
¼ teaspoon red chilli powder
2 tablespoon chopped cilantro leaves
Pinch of turmeric (optional)
Salt if required as batter already has salt
Mix all the ingredients in the dosa batter.Turmeric is optional but I like to use it as it gives a nice sunny yellow colour to the dumplings.
Heat the paniyaram pan. Add a few drops of oil if you want to.
Pour a spoonful of the batter in the paniyaram pan. Do not fill it.
Allow the batter to cook for 2-3 minutes on a low or medium flame with the lid on.
Flip each paniyaram with the help of a skewer or chopstick.
Let the flip side to cook and get crisp.
Remove from fire and serve hot with chutney immediately.
Serve masala paniyaram with tomato chutney or coconut chutney, sambar or even podi with ghee on it.
Recipe for Tomato Chutney or pachadi
For the Chutney
6 large tomatoes
A small bunch of fresh coriander leaves
4 green chillies
6 flakes garlic
1 spoon tamarind pulp
½ spoon cumin
1 spoon oil
For the tempering
1 tsp Oil
1/2 tsp Mustard seeds
1 tsp chana dal
Sprig of Curry leaves
1 Red chilli, broken
Clean the coriander leaves and retain tender stems and chop it roughly.
Heat oil in a pan and add the cumin, chillies and garlic. Once done add the roughly chopped tomatoes and fry for a minute. Cover it and cook until it turns pulpy. It takes 4-5 mins. Remove from fire and add the coriander leaves. Cool and blend in a mixer.
Heat oil in a small tempering pan add chana dal and red chillies. Now add the mustard seeds and then the curry leaves.Add this tempering to the tomato coriander paste.
Serve it with hot Paniyaram,appe, guntapunugulu or Spicy Dumplings and savour the experience.
This chutney can be stored in the refrigerator for 2-3 days in an airtight container.