Appo/Appey & Molagapodi Appo

Appo/appey/ponganalu/paniyaram...this small wonder is called by so many names.Once you taste it,you are addicted to life.When I was in school,I used to ask amma to pack it as lunch whenever she made it(its another matter altogether that I always liked to take whatever is cooked for breakfast as my lunch,I disliked having cold rice during the lunch break).I used to be the butt of many jokes whenever I took this.When I was asked what this particular "Unniyappam" lookalike was,I said it is unniyappam made of dosa batter.My friends never understood what it really was,but had it from my lunch box nevertheless!!!Appo was made once in a week and it was our favorite breakfast.Me and my bro used to have competition as to who eats the maximum number of appos;-)although,given today's healthy eating syndrome we might keep a competition as to who is eating less;-)

Amma made appo using dosa batter,ground a little coarsely.As some of my friends put it,"if its the same batter for dosa and idli,why do you have to go through the tedious process of putting it into the unniyappa chatti and struggle with it?"amma had a cast iron pan and it was pretty difficult and time consuming to make these goodies-appo as well as unniyappams.But still she made it,seasoning it with oil the previous day..and tricks like that.Now its so easy,with the non-stick pan.Ma-in-law adds onions,ginger and green chillies to the batter to make appos more flavorful.With or without the extra ingredients,appos are a tasty treat anyday!!In Bangalore,for the first time I had appo from a street side shop..yes,the shop is opposite the supermarket M.K.Ahmed in Vijayanagar.If ever any of you get a chance,you know where to hit for the best appos after your amma's!!




Appo/appey/ponganalu/paniyaram

Ingredients

Urad dal - 1 cup
Idli rice/raw rice - 2 cups
Salt to taste
Oil,for frying the appos
Optional-finely chopped onions,ginger and green chillies.

Method

Soak urad dal and rice seperately for 2 hours.
Wash and grind urad dal to a smooth paste.
Grind rice to a slightly coarse paste(not very smooth,not very coarse).
Add salt,let it ferment overnight or for 8-10 hours.
Put the appo pan on flame and pour oil in the appo moulds.
Add the batter in each moulds,close with a lid.
Fry on low heat till it turns brown,turn over with a fork and cook till done.


Appo with Coconut chutney,Ripe papaya & Buns.

Molagapodi appo


I had some appo batter in the fridge and next day I thought of making Onion Uttapams.Suddenly thought of our dear Raagas Mini-Cocktail-Appeys and Voila!I knew what to make with the rest of the batter.We simply loved it Raaga!!So easy to make and so tasty too!!I have to make twice the amount of batter now solely to make these molagapodi yummies!!

Ingredients

Appo - I used about 15 appos for this
Coconut oil - 3 tbsp(you can also use gingelly oil)

Method

Heat the oil in a pan. Add the molaga podi/dosa podi. Mix well. Toss the appos in this mixture until each is well coated. Remove from the pan and serve.

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