Go Back
Print

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.