Marianne Martinez
Idlis are a popular South Indian food made from rice and urad dal batter. They are typically made in a paniyaram pan or idli moulds and steamed to create a soft, fluffy texture. However, some people have experimented with making idlis in an appe pan, a cast iron or non-stick pan with moulds, to create a crispy, pan-fried version. This variation is known as 'paddus' or 'mini idlis' and is cooked similarly to appe, with a few drops of oil in each mould and a spoonful of batter. The result is a unique cross between the traditional idli and paniyaram, offering a different taste and texture experience.
| Characteristics | Values |
|---|---|
| Can we make idli in appe pan? | Yes |
| Type of idli | Paddus, Mini idlis, Paniyaram, Kuzhi Paniyaram, Masala Appe, Rava Idli |
| Batter | Rice and urad dal batter or idli batter |
| Batter preparation | Soak rice and urad dal, grind till smooth and let the batter ferment for 24 hours |
| Batter consistency | Thick and slightly more flowy than rava idli batter |
| Oil | 1/8 to 1/4 teaspoon oil in each cavity |
| Cooking time | 3 minutes on one side and 5 minutes on the other side |
| Serving | Serve with chutney or sambar |
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What You'll Learn
Using leftover idli batter to make Appe
Idli batter can be made in bulk and stored in the fridge for up to a week. The older the batter gets, the more fermented it becomes, making it tastier and healthier. Fermented food aids the body in developing better gut bacteria, helping to maintain optimum health.
Leftover idli batter can be used to make Appe, also known as Kuli Paniyaram, Paddus, or Rice buns. To make Appe, first, add finely chopped onions, tomatoes, dhania, and green chillies to the leftover idli batter. Next, pour in a chaunk of rai and chopped kari patta, and adjust the salt to taste. Heat your appe pan to a medium heat, and add a few drops of oil to each mould. Pour a spoonful of the batter into each mould, leaving some space at the top. Cover with a lid and cook for 3 minutes. Do not let them cook until the centre is fully cooked. The centre should be slightly watery, then flip the appe over and cook for another 5 minutes. Serve hot with fresh nariyal chutney.
Alternatively, you can make mini idlis or paddus in an appe pan. Simply pour a tablespoon of batter into each cavity of the pan and cook. Serve with tomato chutney or sambar.
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Adjusting the consistency of the batter
The consistency of the batter is crucial in achieving the desired texture for idlis. Here are some tips for adjusting the consistency:
Thicker Batter
For a thicker batter, you can add a leavening agent such as baking soda or eno fruit salt. Mix ¼ teaspoon of baking soda with 1 teaspoon of water, or use 1 teaspoon of eno fruit salt with 1 tablespoon of water, and then pour it into the batter. Mix well to ensure the leavening agent is fully incorporated. This thicker batter is ideal for fluffy and crispy appe-style idlis.
Thinner Batter
If your batter is too thick, you can add a small amount of water to thin it out. Start by adding 1 to 2 tablespoons of water and mix well. You can always add more water gradually until you achieve the desired consistency. This thinner batter is suitable for softer, more delicate idlis.
Fermentation
For traditional idli batter, fermentation is essential. Allow the batter to ferment for 24 hours at room temperature or in an oven preheated to the lowest temperature for 3 to 4 minutes during colder seasons. Proper fermentation will give your idlis a soft and fluffy texture.
Adding Rava/Semolina
To make your idlis crispier, you can add a small amount of rava (semolina) to the batter. This will give them a golden, crispy exterior while keeping the inside soft. If using leftover idli batter, which tends to be thicker, adding rava will help achieve the right consistency for appe-style idlis.
Spices and Vegetables
Adjusting the consistency of your batter also depends on any additional ingredients you plan to add. If you're making masala appe, you'll be adding spices, vegetables, and a tempering of mustard seeds and red chillies. The batter should be thick yet slightly loose to accommodate these additions without becoming too dense.
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Preparing the appe pan
Once the oil is hot, you can start cooking. Pour a spoonful of batter into each cavity, filling it just to the rim. Cover the pan and cook until the base becomes firm and golden, then slightly crisp. You can flip the idlis once or twice to ensure even cooking. The idlis are ready when they are golden on all sides. Finally, transfer the cooked idlis to a plate and keep them warm. You can serve them with various chutneys, such as coconut or tomato chutney.
It is important to note that the cooking time and temperature may vary depending on the quality and make of your pan, so adjust the heat as needed. Additionally, if you are using leftover batter, you can add a few drops of oil to the pan before pouring in the batter to ensure the idlis do not stick.
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Cooking the Appe
To cook Appe, you will need an Appe pan, also known as an Appe mould. This pan has several cavities that will form the shape of the Appe.
First, heat the pan on a medium flame. Add 1/8 to 1/4 teaspoon of oil to each cavity. You can also add 1/4 teaspoon of baking soda mixed with 1 teaspoon of water, or 1 teaspoon of Eno mixed with 1 tablespoon of water, to the Appe mixture. Stir the mixture and fill the cavities with the batter until they are full. Cover the pan and cook until the base of the Appe becomes firm, golden, and slightly crispy.
Do not attempt to remove the Appe from the pan when they are too soft. Instead, wait until the sides have become golden, then turn them over carefully with a wooden skewer or spoon. Allow the other side to cook until golden. You can also flip the Appe once or twice more to ensure they are cooked evenly on all sides.
Once the Appe are cooked, remove them from the pan and serve immediately. Appe can be served with various types of chutney, including coconut, onion, tomato, coriander, or peanut chutney.
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Serving suggestions
Idlis made in an appe pan can be served hot or warm with a variety of chutneys, such as coconut chutney, peanut chutney, onion chutney, ginger chutney, or tomato chutney. They can also be served with sambar, a South Indian comfort food.
To make the coconut chutney, add coconut, red chilli powder, and ginger paste to a blender and mix well. You can also serve the idlis with hot tea or coffee.
If you are using leftover idli batter, you can make spicy crunchy appe by adding finely chopped onions, tomatoes, dhania, and green chillies to the batter. You can also add a chaunk of rai and chopped kari patta, and adjust the salt to taste. Serve these hot with fresh Nariyal chutney.
Another option is to add rava to the batter to make the paniyaram crispy. You can also make a tempering by heating oil and adding mustard seeds, dry red chillies, and curry leaves. Stir-fry for a few seconds and pour this tempering over the idlis before serving.
Additionally, you can serve idlis as a high tea or evening snack, or even take them on a journey as they stay good for 1 to 2 days.
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Frequently asked questions
Yes, you can make idlis in an appe pan. They are also known as Paddus or Paniyaram and are made with idli batter.
Idlis are steamed, whereas Appe are fried, giving them a crispy texture.
Heat your appe pan and add a few drops of oil to each mould. Pour a spoonful of the idli batter into each mould, leaving some space at the top. Cover and cook until the base becomes firm and golden, then turn them over and cook the other side.
You can serve idlis with a variety of chutneys, such as coconut, peanut, onion, ginger or tomato chutney.
