CHUTNEY STUFFED INSTANT APPES/PANIYARAMS (Savory Indian Dumplings)

CHUTNEY STUFFED INSTANT APPES/PANIYARAMS - bite sized savory semolina and oats Indian dumplings stuffed with fresh green coconut-coriander chutney and fried in an appe/paniyaram/ebilskiver pan; perfect as an appetizer or starter at any party!

Disclaimer- I was sent these cookwares by NIRALI for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you NIRALI. Keep reading to find out how you can get your own appe pan with a discount coupon code at the end of the post!

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I am always a big fan of jhatpat/quick recipes that not only satisfies my family’s palate but also minimizes my time over a hot stove!

Instant Suji Appes/Paniyarams and Instant sweet appes are my favorite in this category! So, when Nirali sent me some of their super useful and beautiful cookware to try out, I was jumping with joy as it included an appe pan too along with a beautiful, large handi kadai!

My sons got married recently and they are updating their kitchens and these two pans just added to their collection especially the appe pan! I was planning on getting one for each of them, but hey, lucky me! Now, all I need is to get just one more for the second one!

I AM IN LOVE WITH THESE BEAUTIES!

One look at these pretty yet sturdy appe pan and handi and I was amazed at their quality! It is made of superior quality Aluminum and coated with Teflon for that smooth finish that allows food to just slide off the surface, no burnt food and less cleaning!

I love the size of each: the Nirali appe pan is 10-inches wide (with handles that do not heat; easy to lift from heat) and can make 11 appes/paniyarams at a time; perfect to make large batches in a jiffy! For the calorie conscious, how about making vadas, fritters, Manchurians or even falafels in them? Cannot wait to experiment!

They also provide a small wooden skewer that helps in gently removing the appes with ease!

The Handi that they sent was also so amazing! I was floored by its size and quality! This 11-inch flat bottomed kadai was equally fab. With a black exterior, just cook and serve; a perfect party cookware!

My kitchen has an electric stove with glass top and I was wary of using the pans; wondering if it would heat up as well, but I was surprised. It heated up so beautifully and evenly; so gas or electric, they work on both!

Cannot wait to check out more of their products now to add to my kitchen collection!

MAKING THE APPES STUFFED WITH CHUTNEY:

Now that I had this beautiful appe pan, making my favorite suji appes was going to be a breeze. To make it fun and easier to enjoy in a bite, instead of serving the chutney on the side, I decided to stuff the appes with them!

The key to stuff chutney is to make it almost dry. Just blitz chutney ingredients (coconut, cilantro, mint, green chilies, ginger and lemon juice) in a blender to a thick paste and chill until your appe batter is ready! Chilling will thicken it up a bit.

For a healthier twist, I have added some oats flour in the suji/semolina batter and made a couple of batches with stirred in grated carrots and grated beetroots! Just mix in the veggies to the basic batter and hey! You get your veggie of the day too; a great way to make the kids have their beets and carrots don’t you think?

Once the pan is hot, just pour a bit of batter in each appe cavity, dollop a small bit of chutney in the center (push it slightly in if possible) and then fill over with more batter to cover the chutney; not much oil needed here. Once cooked on all sides, you have a complete snack in your hand; no messy chutneys or sauces to dip in!

Same procedure for the carrot and beetroot appes!

SERVING SUGGESTIONS:

I think this would be a fantastic party appetizer or starter. Appes are always best when hot from the pan (crispy on the outside), but if making for a party, just keep them in a warm oven until serving time!

We had these with our evening adrak chai/ginger tea; finger licking good! I did keep some chutney on the side, but no one was touching those! These chutney stuffed suji appes cannot be more instant and is an all in one snack!

I think it is time you head to your kitchen now and make these for your family! If you do not have these Nirali products in your kitchen, check out the end of the page to see how you can get it at a discount.

Enjoy and Happy Cooking friends!

Here are some more easy peasy snacks to enjoy with your family and friends:

• Aloo Bonda
• Instant Suji Appe
• Instant Sweet Appe
• Best Vegetable Pinwheel Sandwiches
• Heart-Shaped Tea Sandwiches

5 from 1 vote

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CHUTNEY STUFFED INSTANT APPES/PANIYARAMS (Indian Savory Dumpli

Bite sized savory semolina and oats Indian dumplings stuffed with fresh green coconut-coriander chutney and fried in an appe/paniyaram/ebilskiver pan; perfect as an appetizer or starter at any party!

Course Appetizer, Breakfast, Brunch, Main Course

Cuisine Indian, South Indian

Keyword appe, ebilskivers, instant, oats, paniyaram, semolina, vegetables

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

FOR THE APPE/PANIYARAM BATTER:

• 1 cup suji/semolina
• ½ cup rolled oats roasted and powdered
• ½ cup yogurt preferred slightly sour
• ½ cup water or more to adjust consistency of batter
• 3 small pinches baking soda
• Salt to taste
• ¼ cup grated carrots or more if needed
• ¼ cup grated beetroot

FOR THE CHUTNEY STUFFING:

• ½ cup grated coconut fresh or frozen
• ½ cup coriander leaves or more if you want a greener color
• Few mint leaves
• 1 to 2 green chilis/jalapenos/Serrano depending upon how spicy you prefer, roughly cut
• ½ inch ginger peeled and chopped
• Splash of lemon juice
• Salt to taste

FOR THE TEMPERING/SEASONING:

• 2 teaspoons coconut oil
• 1 teaspoon mustard seeds
• ¼ teaspoon hing/asafetida powder
• Few curry leaves finely chopped
• 1 green chili finely chopped (optional)

Instructions

1. The first step in making this is to start with the coconut chutney stuffing.

TO MAKE THE COCONUT CHUTNEY STUFFING:

1. In a small blender jar, make a fine and thick paste (with as little water as you can) of all the ingredients listed under chutney.
2. Remove and store in a covered bowl in the refrigerator until the appe batter is ready. This allows the chutney to firm up further; makes it easy to stuff appe batter!

TO MAKE THE APPE BATTER:

1. Roast oats in a dry pan for about 2 to 3 minutes on medium heat, stirring often until slightly roasted. Remove, cool and make into a fine powder.
2. In a large mixing bowl, add the suji, oats powder, salt, and yogurt. Stir in water to make a thick, flowing smooth batter. Meanwhile prepare the seasoning.
3. Heat oil in a small saucepan and once hot, add mustards seeds. As soon as they start to splutter and crackle, stir in hing powder, curry leaves and chopped green chillies. Saute for a few seconds and immediately pour into the batter. Mix to combine. Keep aside for about 5 to 7 minutes.
4. After 7 minutes, divide the batter into 3 portions. To the first batch, add a large pinch of baking soda and more water (as over time, suji soaks up moisture) to make a thick flowing batter.
5. Heat the appe pan on medium heat and once hot, pour a few drops of oil in each cavity. Spoon or pour the suji batter at the bottom of the cavity, about ¼ full. Then, pick a small portion (small marble size) of chutney and place in the center of the batter. You have to do this quickly as the batter starts to set.

6. Gently pour more batter over the chutney to cover fully. (Hint: Fill about 3 or 4 cavities with batter, chutney and batter and then proceed with the other cavities in a similar fashion).

7. Drizzle more oil over each and close with a lid. Cook on medium heat for a minute or two and when you see the edges cooked, using a spoon or the stick that comes with the pan, gently turn the appes over in the moulds or cavities. Close and cook the other side too for about 2 minutes.
8. Once done, remove from pan and continue with the rest of the batter.

TO MAKE THE VEGGIE VERSIONS:

1. In the other two batches of suji batter, stir in a large pinch of baking soda, grated carrots and grated beetroots in each and proceed with the same method.
2. Serve spicy, soft, fluffy chutney-stuffed appes/paniyarams with some hot adrak chai/coffee. These are perfect to serve as a quick bite at any party or gathering!
3. Happy Cooking foodies!

Recipe Notes

• Makes sure you use the coarse suji to make appes for a good texture.
• Adding veggies is optional. The next time I am trying with pureed carrots instead of grated for more color!
• For a spicier version, stir in black peppercorns in the batter; grated or slivered coconut adds more texture too.
• Cook on medium flame and add oil as needed.
• Best served hot as they become crispy on the outside and fluffy on the inside, but can be made ahead and served warm (keep in an oven or hot insulated box) to serve at parties or get togethers.

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Nirali USA has been kind enough to give a discount (for a limited time; up to 12 April 2019) as a special offer to my readers who would love to have one like this in their kitchen too! Please use the coupon code:  CurryVanilla at checkout (on amazon.com) for additional discounts.

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