Handvo in Paniyaram Pan | Appa patra | Pancake Poppers

Didn't I tell you in my muthiya post that, I was going crazy with the Paniyaram Pan AKA pancake poppers pan.. Here is one more proof ;) I decided to make Handvo in this pan and the result was these cute, little, crispy, crunchy, soft inside handva balls, more like savory muffins!! For me the best part of handvo is its crispy crunchy crust!! And in Paniyaram pan you get a perfectly crispy crust!!
I am loving it :)

Handvo in paniyaram pan

Handvo in paniyaram pan

Ingredients:
Handva no lot (Click here to know how to get it)
Curd - 1 Tablespoon

Green chili paste- 1/2 teaspoon

Ginger paste - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Asafoetida - 1 pinch

Salt to taste

Baking soda - 2-3 pinches (If making in the pan, not needed. If baking in the oven then use this)

1 small Lauki/Doodhi/Bottle Gourd (around 300 gms) - washed, peeled and grated
You can also add sugar, but i don't , not my thing...

1/4 teaspoon til (sesame seeds)

Method:
1) In hadva no lot add curd. Add water to make thick batter and mix well. Cover and let it ferment overnight (or 7-8 hours)
2) Once the fermentation takes place, add turmeric powder, green chili and ginger paste, asafoetida (hing), grated bottle gourd (or the veggie you are using) and baking powder.
3) Mix well.
4) Heat the paniyaram pan (pancake popper pan) on medium flame, add a drop of oil in each recess of the pan.
5) Add a pinch of til (sesame seeds) in each recess.
6) Once the til crackles, drop a spoonful of batter in each recess. Cover and let cook.
7) Once the one side is cooked to desired colour, flip each handva ball. I really like the browned, almost burnt crust, you can choose to cook it less if you wish.
8) Cover and cook for 5 more minutes.

Take out and enjoy with green chutney or ketchup!! Yummy!!

+techie ZM

Muthiya in Paniyaram pan | Pancake Poppers | Appa Patra

While in Hyderabad, I used to see a lot of Paniyaram Pans / Pancake Poppers / Aebleskiver Pan on sale in every shop!! Even our local super market stored them in abundance!! But never gave much thought to it as I wasn't ready to invest more time and energy into learning something new to cook.. Yeah, i kinda hated cooking then.
But with my new found love for cooking and blogging, I once again came across the Paniyaram pans. This time on various food blogs!! And when I saw Linsy, Manjula and many other food bloggers whipping out some yummy, cirspy yet low oil Paniyaram, I knew it was time I bought one too!!
So I went and bought one and have been experimenting with a lot!! So I made the regular Kuzi Paniyaram in it using idli batter. But the need for some cooking adventure was still there. So I made Bhajia (inspired by Linsy), they were tasty!! Hence I further experimented and decided to make methi na muthiya in paniyaram pan.
I also made Paniyaram using Handva batter!!! I loved it, so did my family :)
Here is the recipe of Muthiya in Paniyaram Pan (appa patra).

Muthiya in paniyaram pan | Pancake Poppers

Muthiya in paniyaram pan | Pancake Poppers

Ingredients:

1/2 Cup Methi (Fenugreek) Cleaned, washed and chopped (refer to Aalu Methi post for Methi cleaning and chopping)
1/4 cup Handva no lot (You can easily get this grinded at your local chakkiwala, or can even do grinding at home also with very little water. But if you are not inclined to get this, then use mix of besan/ chick pea meal and coarse whole wheat flour (or semolina/sooji) in place of handva no lot)
1/4 cup Juwar Aata (White Millet flour - optional)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
Oil for greasing the paniyaram pan
1/2 teaspoon til (sesame seeds)

Method:

1) Mix all the 3 flours and Methi, add salt, turmeric powder, green chili and ginger paste, hing and 3 tablespoon oil. Mix well, but don't knead with pressure, if you do vigorous kneading then methi leaves water.

Flours + Methi + Oil + Masala = gate to heaven!!!

2) Now, add curd spoon by spoon and mix well. You should get thicker than dosa (pancake) batter. Add a tablespoon water if you have to.
3) Heat the paniyaram pan on medium flame. Drop a little oil in each groove and sprinkle some til (sesame seeds) in each groove.
4) Once the tils crackle, using a spoon add batter in each groove of the paniyaram pan.
5) Let it cook on one side. Once that side is browned, flip them. Let the other side get browned too!!

Muthiya in Paniyaram Pan

Muthiya in Paniyaram Pan

And your crispy, low oil and quick to make methi muthiya is ready!!

This post is part of blogathon 2014.

+techie ZM