Tricolour Appe / Paniyaram in Cast Iron Paniyaram Pan
Tricolor appe or paniyaram is a colorful and delicious Indian snack made in a cast iron paniyaram pan. Paniyaram is a South Indian dish made from a batter of fermented rice and lentils, which is cooked in a special paniyaram pan. Tricolor appe is a variation of this traditional dish that is made with a mix of different colored vegetable purees to create a beautiful tricolor effect.
Tricolor appe is perfect for celebrating India's independence day or Republic day. Appe or paniyaram is a traditional South Indian dish that is usually made using a special paniyaram pan or appe pan. Here's how you can make tricolor appe in a cast iron paniyaram pan.
Paniyaram or appe is a traditional South Indian dish that is made using a special pan called paniyaram pan or appe pan. The dish is similar to a dumpling or a small pancake, with a crispy exterior and a soft, fluffy interior. The batter for paniyaram typically consists of a fermented mixture of rice and urad dal, although there are many variations that use different ingredients. Paniyaram is typically eaten for breakfast or as a snack, and it is often served with coconut chutney, sambar, or a spicy tomato chutney. The dish is popular in the South Indian states of Tamil Nadu, Kerala, and Karnataka, and it is also known by different names in other parts of the country, such as paddu, guliappa, or appe.
Different types of paniyaram or appe
There are several different types of paniyaram that are popular in South India, and each type has its own unique flavour and texture. Here are some of the most common types of paniyaram:
Kuzhi Paniyaram: This is the most common type of paniyaram, which is made using a fermented batter of rice and urad dal. The batter is poured into the paniyaram pan and cooked until it becomes crispy on the outside and fluffy on the inside.
Masala Paniyaram: This type of paniyaram is made by adding a spicy masala mixture to the batter. The masala is typically made with onions, green chillies, and curry leaves, and it gives the paniyaram a delicious savory flavor.
Sweet Paniyaram: As the name suggests, this type of paniyaram is sweet and is made by adding jaggery, cardamom powder, and grated coconut to the batter. It is usually served as a dessert or a snack.
Wheat Flour Paniyaram: This type of paniyaram is made using wheat flour instead of rice flour, and it is a healthier alternative to the traditional paniyaram.
Rava Paniyaram: This type of paniyaram is made using semolina (rava) instead of rice flour. It has a crispy texture and is often served as a snack.
Egg Paniyaram: This type of paniyaram is made by adding beaten eggs to the batter. It is a popular breakfast dish in South India.
Nei Appam: This type of paniyaram is made by cooking the batter in ghee (clarified butter) instead of oil. It is usually served as a snack or a dessert.
Which appe or paniyaram pan should we buy?
A cast iron paniyaram pan is a popular choice for making paniyaram because it offers several benefits. Here are some reasons why a cast iron paniyaram pan is the best:
Even heat distribution: Cast iron is known for its ability to distribute heat evenly, which means that your paniyaram will cook evenly and have a consistent texture.
Durable: Cast iron is a durable material that can withstand high heat and repeated use without warping or cracking, making it an excellent choice for making paniyaram.
Non-stick surface: A well-seasoned cast iron pan can have a non-stick surface, which means that you can cook your paniyaram without it sticking to the pan.
Healthier cooking: Cast iron is a natural and chemical-free material that can add a small amount of iron to your food while you cook. It also does not release harmful chemicals or toxins into your food, making it a healthier option for cooking.
How to make Tricolour Appe?
Divide the dosa batter into three equal portions. Mix grated carrot in one of them, desiccated fresh coconut in another and for the third one, blanch and puree some spinach.
Mix the batters and set them aside. Take a well seasoned cast iron appe pan and heat it on high heat. Once the pan is heated, reduce the heat and drizzle some oil generously.
Cook only one type of batter at a time. Add generous spoonfuls of batter into the appam cavities. Let the batter shallow fry for about 4-5 minutes or until completely crisp.
Using a knife or skewer, release each and every appe and turn them over to fry from the other side. Keep cooking till all of them are completely done.
Serve these hot with your favourite chutney or sambar.