Paneer Appam Recipe: Kerala-style Appam With Paneer Chilli Recipe

Today, we are going to make a South Indian delicacy named as Paneer Appams. Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in Kerala, Tamil Nadu and Sri Lanka. It is also known as the staple diet food of Kerala.

Since appams are made from fermented rice, it is very light and that's why it is mostly had for breakfast or dinner. The filling can be of anything - be it paneer, veggies or boiled potatoes. Here, we are going to let you know of the paneer appam recipe, since paneer is really healthy and a high-protein food.

Paneer Appam Recipe | Kerala Style Appam with Paneer Chilli | Home-made Sri Lankan Appam with Paneer Recipe

Paneer Appam Recipe | Kerala Style Appam with Paneer Chilli | Appam Recipe Without Yeast

Prep Time

8 Hours

Cook Time

20M

Total Time

8 Hours20 Mins

Recipe By: Chef Meet Singh Malhotra

Recipe Type: Main Course

Serves: 4

Ingredients

For Appam Batter:

Idly rice - 2 cups (500 ml)

Fenugreek seeds - 1/4th tsp

Cooked rice - ½ cup

Fresh coconut - ½ cup

Water for grinding - 2 cups

For making the appam

For one-third of the batter, use the following:

Sugar - 1 tbsp

Baking soda - 1/4th tsp

Salt - ¼th tsp

For Paneer Chilli:

Paneer - 300 g

Green Chillies - 2 tbsp + to deep fry

Cornflour/corn starch - 3 tbsp

Garlic crushed - 3-4 cloves

Onion (halved and thickly sliced) - 1 medium

Green capsicums (cut into thick strips) - 2 medium

Green chillies (sliced) - 6-8 medium size

Vegetable stock - 1 cup

Salt to taste

Soy sauce - 2 tbsp

MSG - ¼th tsp

How to Prepare

For The Appam Batter:

1. Wash the rice well for 2-3 times in running water. Then, soak the rice and fenugreek seeds in water for two hours.

2. Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So, while grinding, you can use up to 2 cups of water.

3. Cover the batter bowl with a lid and leave it in a warm place. Leave it untouched for at least 8-10 hours. After the rest, the batter would have doubled.

For Making The Appam:

1. Transfer some of the batter to a separate bowl. I transferred one-third of the batter. Add a tablespoon of sugar and ¼th teaspoon of baking soda and ¼th teaspoon of salt. Mix well to combine.

2. Heat the appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the batter adhere to all the sides of the pan. Use your hands to rotate it in a circular motion and guide the batter to stick all over.

3. Cover with a lid and let it cook for 40-50 seconds. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

For Making The Paneer Chilli:

1. Cut the cottage cheese into medium-sized diamonds. Heat sufficient amount of oil in a wok, roll the cheese diamonds in one tablespoon of cornflour and deep fry on medium heat until the edges start to turn brown.

2. Drain on an absorbent paper. Mix the remaining cornflour in half a cup of water.

3. Heat two tablespoons of oil in a non-stick wok, add garlic and stir-fry for half a minute.

4. Add salt, soy sauce and MSG and mix everything well. 5. Add the cornflour mixture and cook on high heat, stirring and tossing until the sauce thickens to coat the cottage cheese and vegetables.

How To Assemble:

Place the prepared appams on a plate and top it up with some paneer chilli on the center. Serve hot.

Instructions

1. You can store the batter in the refrigerator for up to 3 days and use it when required.
2. The appam can also be made plain and paired with other curries.

Nutritional Information