JOLADA PADDU / JOWAR APPE / SOGHUM PANIYARAM
Ingredients
- 1 cup Jowar Flour / Jolada hittu / Sorghum, (see notes)
- 1/2 cup Urad dal
- 1 tsp Fenugreek seeds / methi
- to taste Salt
To temper :
- 1-2 tbsp Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal
- 1 tablespoon Channa dal
- few Curry Leaves, roughly torn
- 2-4 nos Green Chillies, finely chopped
- Small piece Ginger, finely chopped
- 1 cup Dill leaves/ sabsige Soppu , optional
- 1 no onion, , medium size
Instructions
- 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 .
