Marinated Flax Seed Paniyaram (also called Appe) with garlic and cilantro chutney for lunch today. My first introduction to paniyarams was when my aunt made it for snacks with tamarind chutney during my visit to Chattisgarh. One bite and I was instantly hooked. These are made in a special round shape non-stick cookware called paniyaramchatti. I bought one while I was coming to the states. It looks like the cake lollipop molds except that the top half is missing. I saw a few pictures posted online, and I realized that it is been a year I made them. It is quick and super simple to make. Below is the recipe that makes approximately 16 paniyarams :
For marinated Flax seeds mix:
2 tbsp ground flax seeds
1/2 tsp red chili powder
2 tbsp fresh lemon juice
1 tsp crushed mint leaves (I have home-dried mint leaves in my pantry)
1 tsp hand-crushed fenugreek leaves (kasuri methi)
For Paniyaram batter:
1/3rd cup Semolina
2 tbsp rice flour
A pinch of Asafoetida
2 tbsp Greek Yoghurt
Pinch of baking soda
1/2 cup lukewarm water
Salt to taste
*Mix all the ingredients for marinating flax seeds in a bowl and keep it aside for 5 minutes
*Now mix all the ingredients of paniyaram batter, and lightly stir in the flax seeds mixture.
*Heat the paniyaram mould with a few drops of ghee.
*Put 1 tbsp of the batter in the mould, and cook for 3-4 minutes on a medium flame.
*Turn with the help of wooden skewer, and allow the other side to cook. Baste with some ghee if you think the
paniyarams look dry.
*Remove it from the pan and serve hot with either coconut chutney or garlic chutney.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!