Cucumber Appam/ Paniyaram

Cucumber  Appam/ Paniyaram
Cucumber  Appam/ Paniyaram


White rice/ Rice flour- 1 cup
Jaggary-1 cup
Cucumber (mullu sowthe)-1 (small sized)
Grated coconut- 1-2 tbl sp
Cardamom powder- ¼ tsp
Ghee- ¼ cup


Soak the rice for about 4-5 hours in water.

Grind the rice, jaggary & cucumber to a fine paste. The batter should be little bit thicker than idli batter. (No need to add water while grinding because the cucumber contains maximum amount of water.)

Then add cardamom powder & grated coconut and mix it well.
Now pour a tsp ghee in all the appam mould.

Pour a tbl sp batter into each appam mould.
Let it cook for 3-5  minutes in a low to medium flame.

When one side is cooked well; flip over to cook another side. Add few drops of ghee if required.
The delicious appam are ready to taste.


The batter should not be too thin.
You can use rice flour instead of raw rice.

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