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Aloo stuffed appe Recipe

Recipe By Sirisha kumari

The recipe for Rawa Paniyarams is actually quite simple and the results, insanely good.

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1 day 6hr total
1 day 6hr total
Aloo stuffed appe
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Ingredients for Aloo stuffed appe Recipe

  • 1/10 cups Sooji/ Rawa –
  • 0.15 cup Curd –
  • 0.40 nos Potatoes –
  • As required Medium
  • 1/5 nos Onion –
  • As required Small
  • As required Coriander leaves
  • As required chopped – a handful to flavour (optional)
  • 2.20 stems Curry leaves – to
  • As required Chopped
  • 0.40 tbsp Mustard Seeds –
  • 1/5 tsp Red Chilli Powder –
  • 1/5 tsp Amchur powder –
  • 1/10 tsp Garam Masala Powder –
  • 0.60 tbsp ENO powder – packet/
  • As required Salt – to taste
  • As required Coconut oil – to cook

Directions: Aloo Stuffed Appe Recipe

  • STEP 1.Start by making the batter, in a large bowl, combine the sooji, curd and whisk well. Add a little bit salt to season, and water, whisk well until you have a smooth mixture. Let rest for 15 minutes.
  • STEP 2.To make the stuffing, wash the potatoes, halve them and microwave on high for 6 minutes with a splash of water. Peel and let cool down a bit.
  • STEP 3.Finely chop the onions and shock them in icy cold water, this makes them super crunchy.
  • STEP 4.Mash the potatoes, coriander and onion together, season with salt, red chilli, amchur, and garam masala powder. Divide the dough and make small round balls of the mashed potatoes. See images below.
  • STEP 5.Divide the batter into two halves. We are doing this to add the ENO, and want all of them to be equally fluffy. Adding ENO to the whole mixture will make the ones towards the end dense.
  • STEP 6.On medium heat, add coconut oil to all the depressions of the Appam Patra. Add a few mustard seeds and curry leaves and let them crackle.
  • STEP 7.Add the ENO to half the mixture and give a quick whisk just before you are about to pour into the pan.
  • STEP 8.Fill the depressions half with the mixture, let cook for 2 minutes.
  • STEP 9.Press the masala balls lightly onto the cooking mixture, references below.
  • STEP 10.Cover with more of the mixture, cover and cook on medium-low heat for 3-4 minutes.
  • STEP 11.Using a pick or a knife, turn the Paniyaram upside down and cook for another 2-3 minutes.
  • STEP 12.Your crunchy bites are ready to be devoured with coconut chutney it tasted amazing!
Nutrition
value
104
calories per serving
3 g Fat4 g Protein15 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    4g
  • Carbs
    15g
  • Fiber
    3g

MacroNutrients

  • Carbs
    15g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    68mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sirisha kumari