Plantain Paniyaram (Aebelskiver of India) May 12, 2007Posted by live2cook in Flat and Fried Breads, What we call it....
Light dinner being my choice, my dinner menu would be either a simple salad or two roti (the flat bread of India). Some times when the craving for something different gets strong, I prepare new recipes with available ingredients. Plantain Paniyaram is one of those recipes that I prepare.
Paniyaram is a Tamil term. It has other names like appam, kuzhiappam, gundappam, etc. The recipe is similar to Danish Aebelskiver or pancake balls, as they call in US. Paniyaram is a savoury variety. If we have the paniyaram pan or appakkaaral, as we call it, we can turn any batter into paniyaram.
As plantain is high in starch, I decided to use it as the base for the batter of this recipe.
Here’s what I did:
Took 1 medium sized Plantain(peeled). Cut in to big chucks and put in a cup of water to avoid discoloring. Soaked 1/2 cup of Urad dhal for 2 hours. When the dhal got soft, drained well and blended it to a course paste using less water. Drained the plaintain pieces and added to the course paste, along with 1/4 teaspoon black pepper, 1/4 teaspoon cumin, 3-4 curry leaves, 1 and 1/2 teaspoon salt, pinch of asafetida, 2 green chillies (add more if you need it to be more hot and spicy) and ground to smooth paste.
Took 2 Tablespoons of home made yogurt, 2 Tablespoon of wheat flour (add more flour if the batter is watery) and Mixed well with the ground batter. The batter should be of dropping consistency.
Heated the paniyaram or aebelskiver pan and filled each hole with 1/4 teaspoon of oil. When the oil is hot, poured the batter in each hole and cooked till golden brown on one side. Flipped and cooked the other side too.
And plantain paniyaram is served…