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.

15 comments:

  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?

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

    Satya
    http://www.superyummyrecipes.com

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  3. Delicious and very tempting appam..

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

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  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?

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

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  7. I love your blog!

    Have a nice time!
    Paula

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  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

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  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.

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  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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