Soft, golden appe made with sooji, curd, and paneer, light, protein-rich, and perfect for Paryushan.
A wholesome Jain-friendly snack that’s crisp outside and fluffy inside!
Paneer Appe
Soft, golden appe made with sooji, curd, and paneer, light, protein-rich, and perfect for Paryushan.A wholesome Jain-friendly snack that’s crisp outside and fluffy inside!
Ingredients
- 1 cup sooji semolina
- ½ cup chauka dahi (tempered curd) (jain/paryushan friendly)
- ½ cup homemade paneer grated or crumbled
- ½ tsp salt adjust to taste
- 6 to 7 whole black pepper lightly crushed
- Water as required to adjust batter consistency
- Oil for greasing the pan
Instructions
- In a mixing bowl, combine sooji, curd, salt, and crushed black pepper.
- Add water gradually to make a smooth, medium-thick batter similar to idli batter
- Rest the batter for 10–15 minutes to allow the sooji to swell.
- After resting, mix in the grated paneer and add 1–2 tbsp water if the batter feels too thick.
- Heat an appe (paniyaram) pan on medium flame and grease each cavity with a little oil.
- Fill each cavity three-fourths full with batter.
- Cover and cook on low-medium flame for 3–4 minutes until the bottom turns golden.
- Flip with a spoon or skewer, drizzle a few drops of oil if required, and cook until the other side is golden brown.
- Remove from the pan once crisp outside and soft inside.
- Serve hot with gunpowder or coconut chutney
Notes
If you're making this recipe at any time other than Paryushan, you can use Eno and vegetables as well.
