Tuesday, September 7, 2010

Bookmarked Recipes: Undappam

A perfect snack when one is short of time, provided the legwork is done ahead! This savoury Undappam recipe has many variations and terms across South India: Paniyaram, Ponganalla, Gundappa, Appe... It allows for many combinations seen in the fermented rice-urad dal batter that is  the one of the staples of South Indian cuisine.

The recipe follows a friend's mom's recipe that was a favourite tiffin-box treat for us. The original recipe for Undappam   is followed here; just  added onions, finely chopped green chillies  with  a tempering of mustard, urad dal seeds, red chillies, pinch of asafoetida and curry leaves.


  1. Wow nice!... I have been searching for good griddle for this.. I have one from walgreens (was on sale) ;) but it's very hard to take the undappam after it's cooked :(
    which one u use?

  2. these unappams r my favorite ...looks delicious


  3. Delicious and very tempting appam..

  4. Oh ya its my fav too, but we have them even for breakfast at my home!

  5. Thanks everyone!
    madhuri, I use a traditional Indian Iron Kaarol. This was seasoned for me very generously on wood-fire stoves with oil for sometime.
    I cook on medium high heat; turn down the heat if you feel it is too high, then turn it back to medium high.
    I wait until the edges are done and the center is runny and gently flip it over. I think the hardness might be due to the ratio or rice-urad dal, perhaps?

  6. something similar to panniyaaram we make...loved the pic!

  7. I love your blog!

    Have a nice time!

  8. Dear Q
    How come I did not get this posting on my dashboard and the peaches too? In fact I read your lovely comment on my blog and came here to see that I had missed this..
    I read the recipe at Roza's ..But I dont have appam mould :-( , How can I make it? Let me find out where to buy one in Delhi. I like this dish very much
    Have a nice weekend

  9. Thankyou Ushnishda!
    Things just got onto a different track on short notice, so not much time to spend on the blog.

    The Appam Mould: there are several non-stick varieties available in the market. Any Kerala-store should have it, especially in Delhi.

    In the western markets, there is something known as cast iron Aebleskiver/Ebelskiver pan, used for sweet Danish breakfast pastries.

  10. Nice.. It is interesting how we call it by so many name. We have it on our blog by the name of paniyaram.. nice recipe.


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