Paniyaram also known as appe, kuzhi paniyaram, paddu, guliyappa, yeriyappa or gunta ponganalu, is an Indian dish made by steaming batter using a mould. It's a popular in South Indian cuisine.
The batter is made of white lentils (also known as dhuli urad dal or split and dehusked black gram lentils) and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively.
Paniyaram are crispy from the outside and soft and spongy from the inside. It is usually served as an evening snack with tea or it can also be served in breakfast or dinner.
Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.
But if you don't have you can also make on tawa or on a pan. It can be made with left over idli dosa batter.
It is normally served with sambar or coconut chutney but you can also enjoy them just plain.
I learned this recipe from one of my friends, she invited us for dinner and make paniyaram and they were super delicious. She shared the recipe of paniyaram with me. I tried at home and so satisfied with the result. Now it's added in our breakfast/snacks list. We cook them so often.
Making Appe/Paniyaram using paniyaram tawa (puffed pancake griddle)
Making Appe/Paniyaram using normal tawa or a pan