Instant appos/ paniyarams ! This dish has been my easy way out when pressed for time to cook. They are one of the easiest South Indian dish that requires no fermentation and hence you can make them when you are unplanned for cooking or even when you have unexpected guests. Being a dry dish, I find appos as a good choice for kids tiffin box too. Let's see how we make them.
1 and 1/2 cup rawa
1 cup yogurt
Water as required to adjust the consistency of the batter
1 tsp grated ginger
2 green chilies, finely chopped
salt according to your preference
Ghee to make appos
1 packet of eno
1 sprig of curry leaves
1 onion, finely chopped
1 tbsp ghee
Take rawa in a bowl. Add salt, whisked yogurt/curd. Add water gradually and mix it well to make a lump free batter. Add ginger and finely chopped green chilies. Cover with a lid and keep the bowl aside for 15 - 20 mins.
In a small wok, heat 1 tbsp ghee. Add mustard seeds. As they splutter, add curry leaves and finely chopped onions. Saute it well for a minute. Switch off the flame. Pour the seasoning in the batter and mix well. Adjust the batter consistency by adding water if required.
Heat the appam pan [I use non stick pan]. Add 2 drops of ghee in each trough. Once you are ready to make appos, add eno to the batter and mix well. The batter will increase in volume after you add Eno. Pour a tbsp of batter into each trough. Cover the pan with lid and allow it to cook on low flame. Once they turn golden brown flip them and cook until done. Serve them with chutney or any accompaniment of your choice.
Note: If the batter quantity is more, divide the batter into equal portions. Add 1/2 tsp ENO to one half and begin making appos. Once you are done making appos from first portion of the batter, then add remaining eno to other portion of batter and continue making appos until the batter gets finished.