1cupJowar Flour / Jolada hittu / Sorghum, (see notes)
1tspFenugreek seeds / methi
To temper :
fewCurry Leaves, roughly torn
2-4nosGreen Chillies, finely chopped
Small pieceGinger, finely chopped
1cupDill leaves/ sabsige Soppu , optional
1noonion, , medium size
Soak urad dal and methi seeds for about 4 hours .
Grind it in a mixer to a smooth batter adding little water .
To the ground urad n methi mix batter add jowar flour and salt.
Mix well such that no lumps are formed . Close and keep the batter aside overnight to ferment well .
Next morning , you will observe that the batter would have risen . Beat the batter slightly and adust the consistency .
Prepare a tempering . Heat oil in a pan. When it is hot, add mustard seeds ,urad dal and channa dal . Let it splutter. Add curry leaves , g.chillies ,ginger and onion . Saute for 2-3 mins so that the raw smell goes. Pour the tempering to the batter . Add chopped dill leaves to the batter . Mix everything well .
Heat the special appe pan on medium heat. Put a few drops of oil in each hollow of the pan, so that the batter does not stick to the pan.
Pour the batter into each hollow of the pan and cover the pan.Let the appe cook on medium - low heat.When the top looks cooked and bottom would have turned golden brown, turn the appe with help of a small spoon.Allow it to cook uncovered for another couple of minutes. Remove from the heat and follow the same procedure with the rest of batter.
Serve hot Jowar paniyaram with chutney and sambar .