Thursday, January 31, 2013

Methi Appo (Methi Paniyaram) -Instant Version

Methi Appo is a quick and healthy breakfast. Appo or Paniyaram is a popular South Indian breakfast. Methi means fenugreek leaves. I got this from a food group. I had noted down the recipe few months back but was little hesitant to try it, as I am not a big fan of fenugreek leaves.

I know that methi leaves are healthy and need to be consumed on a weekly basis. But somehow I keep postponing it. But this time when we went to the stores, I couldn't resist myself from buying it. They were so fresh and hence bought a big bunch. Hence thought of making these appams and trust me they were not only easy to make but also tasted good. I was very happy with the outcome and hence decided to share the recipe. Do try making it and trust me there is no bitterness from the leaves. Also the batter doesn't require any fermentation.

  • Sooji/ Semolina- 2 cups
  • Besan/ Chickpea Flour- 2 Tbsp
  • Yogurt/ Curd (thick)- 1 cup
  • Baking Soda- 1/4 tsp
  • Fresh Methi/ Fenugreek leaves, chopped- 1 cup, tightly packed
  • Onion, chopped- 1/2 cup
  • Oil- 1 tsp
  • Cumin seeds- 1 tsp
  • Red chilli powder- 1/2 tsp (or to taste)
  • Salt- To taste


Take semolina, besan, baking soda, salt in a large mixing bowl.

Now add the yogurt and mix well. Add water to make the batter, pouring consistency. I added a little more than 1 1/3 cup (the amount of water required depends on how thick the yogurt is). Keep this batter aside for 15 minutes.

While the batter is resting, prepare the methi- onion seasoning.
First chop the onion. Then wash the methi leaves and chop it finely (discard the stem and root of the methi plant)

Now heat oil in a pan and then add cumin seeds. Once it starts sizzling, add the chopped onions. Mix well. After a minute, add the chopped methi leaves. Fry them until the moisture content completely evaporates. Finally add the red chilli powder and little salt. Turn off the heat and let it cool for a minute. 

Then add this to the prepared semolina batter. Mix well. Batter is ready. The final consistency of the batter should be thick but of pouring consistency.

Now heat the special pan, used for making Appo.

Add few drops of oil in each small moulds. Now pour the batter in each of them.

Let it cook on a medium heat, covered/uncovered until it turns golden brown on bottom part. Then carefully turn them using a fork/spoon.

Fry the other side until you get a uniform color throughout. Remove them and serve. Methi Appo is ready!!

Serve it hot with coconut chutney. I served it with Gosale Shire Chutney. Above measurement serves 3-4 people.


  1. YAAAAAAAAAAAAAAAAAAAAAAAAAAY!! my friend had given me these last week and I badly wanted the recipe. now I am so happy to see you posted it!!!!

  2. What a coincidence :-) Do try making them and let me know .