Low Fat Methi Pakodas (Appey/Paddu/Paniyaram Style)


My dear friend Upsi makes the best Methi (Fenugreek leaves) Pakodas. Whenever she makes them at home, she is sweet enough to bring some for us as well.  Pakodas made with Fenugreek are new to us and we had not tasted it before. Of course, we have had onions pakodas and they are our all time indulging favorites.  


The Methi Pakodas that Upsi makes are crispy, spicy with strong flavors of fenugreek, fennel complementing the sweet taste of cooked onions. The bitter taste of fenugreek is no where to be found. All in all a deadly combination J.Suffice to say that we all including the little one waste no time in polishing off the container clean and clear. That is how good they are!


Last Thursday I came back early from work and had that craving to indulge on something crispy and yummy. It was too early for dinner, but about the right time for evening tea. With the impending long weekend in mind, I was all set to do some experimenting in the kitchen. The first thing that came to my mind were these pakodas and also I had been meaning to try them for a long time. However with not–so-happy thought of bulging waistline I decided to make it the low-fat Appe Style way.


For all those new to this method, I use the Aebleskiver Pan to make low-fat version of pakodas, vadas, bhajjis. The Appe (Konkani cooking word) is also referred to as “Ponganalu/Paniyaram/Uniyappam”. I have found very favorable results by using this pan and this forms a healthier alternative to the deep fired variety. To see how the Aebleskiver pan/skillet looks like check here



You can also check other recipes using this skillet: Dahi Vada (Appe ), Malai Kofta Curry,  Masala Vada.


My son also liked this and ate it with some ketchup. This week I also packed some for him in his lunch box as one of the items. It has the same taste and this is crispy on the outside, with spongy idli like texture on the inside and definitely worth a try.


This is my contribution to the event CFK: Healthy Lunch Boxes guest hosted by Neha. This is a monthly event started by Sharmi of Neivedyam.


  • 1 ½ cup Besan (Gram flour/Chickpea flour)
  • 2 Tbsp rice flour
  • 1 cup of chopped onion
  •  1 cup of pressed fenugreek leaves chopped (I used ½ cup of frozen Fenugreek leaves)
  • Turmeric
  • Red chili powder
  • Salt per taste
  • 2 tsp fennel seeds
  • Sugar a pinch
  • ½ tsp Baking soda
  • Water to make the batter





Approximately 30 appes.






·         Note: If using the frozen fenugreek, thaw it first and microwave it until the water content is gone.

·         In a bowl mix together Besan, Rice flour, baking soda, salt, red chili powder, turmeric, fennel, sugar. Add water so that it has a consistency of pakodas/bhajji (Neither thick nor runny)

·         Add the diced onions, fenugreek and mix thoroughly and keep aside for 10 minutes. Check for taste; if necessary add salt, chillies etc.

·         Heat the  Aebleskiver pan/ Appe skillet and add 1 tsp oil into each groove.

·         Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.

·         Add the prepared batter into each of the grove, so that 2/3 of the grove is covered and then cover it with a lid.

·         Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.

·         Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.

·         If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly and turn them when done.

·         When turned on the other side, add oil again and reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast.

Eat them warm as is or with ketchup. Do not forget to drink with some tea J

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  1. Madhuram says:

    I too was going to try medhu pakoda in the appe pan RC. Medhu pakoda looks more like bonda then pakoda and uses the same ingredients you have mentioned except the methi.

  2. Lisa says:

    I’ve been meaning to get one of those pans and because I must try your recipe, I am getting one sooner than later. I really enjoy fenugreek and I can’t resist crispy treats like this!

  3. Soma says:

    I too have never used methi leaves in pakora, but i love methi. i bet it is going to taste great. nice idea.. i do not have this fryer:-)

  4. Priya says:

    Looks very nice and healthy too..I too have the pan that you have used..Will give it a try sometime..Just for information, a marathi friend(settled in karnataka) of mine refers to savoury appams as gundpaanglu..its such a cute name..:-) Since you are also from karnataka, may be you would have heard this name..

  5. RedChillies says:

    Deesha thanks girl. Glad you liked it.

    Lata thanks. Please do try it and let me know 🙂

    Parita that is interesting. I never thought of baking them. But then on giving it more thought, with the presence of methi they may taste like baked muthias/baked fenugreek crackers. I have been meaning to trying the baked methi crackers for a long time.

    Mahimaa thanks. Tell me about it, if they are guilt-free and delicious then no harm at all right? You even feel good about eating pakodas!

    Madhuram thanks.Do give it a try with Methi and fennel seeds, they make a great combination. I agree they look like bondas than pakodas 🙂

  6. RedChillies says:

    Lisa thanks. I would say you need to get one girl. You can make hundreds of varieties from the pans. Like you, I love fenugreek especially the fresh ones. These treats are cripsy on the outside and soft on the inside. They taste delicious.

    Nags that is the spirit. Once you try it you will not regret it.

    Piti, thanks. They are indeed guilt free and filling. EAt 2 and you will feel full.

    Soma, thanks. Great minds think alike. I love love fresh methi, but had never used them in pakodas. These pans use very little oil in fact.

  7. RedChillies says:

    Suparna thanks a ton. Guit free way to eat pakodas and dare I say healthy too 🙂

    Jayasree go for it 🙂 They taste delicous in this besan batter.

    Keerthana thanks. Low fat, delicious and filling. What more can I ask for ? 🙂

    Priya thanks. Do give it a try with the appe pan. You know I have heard gundpaanglu before. At home in Bangalore my parents referred to it that way, after my marriage I am used to the word “Appe”. I agree it is very cute :-))

    Preeti thanks. Do give it a try and hope you like it.

    Nithya thanks girl. It tastes delicous for sure.

    Sandeepa do give it a try, the appey pan is really versatile, of course not the shape as that is fixed, but the variety of snacks that can be done in that pan is enormous.

  8. Vaishali says:

    Supriya, these look just perfect, and they’re low-fat too! Amazing. Do you think one could makes these with dry methi leaves, or would it compromise the flavor too much? I don’t find fresh methi most of the time, where I live.

  9. sharmila says:

    I thought I left a line 🙁 … but am sure I got distracted by the look of those wonderful creations. 🙂 Pakoras and yet no deep fry .. wonderful! Have been meaning to get that pan for a while now .. now this recipe is incentive enough. 🙂

  10. Aparna says:

    Love anything with methi in it, and these look delicious.
    Since we seem to get fresh methi here all the year round, and it’s the perfect season no for pakodas I’m going to try this one of these days.

  11. Shri says:

    They look so delicious.Have never heard/saw the pan but looks more like a waffle pan or even better idli plates:D Shud try sometime

  12. Aparna says:

    I was doing some research on this famous pan and I read that its hard to use them on Electric stoves. Did you ever have issues with it? Or do you use a gas stove?

    Your blog is Awesome..and I love that you are a healthy eater 🙂

  13. shweta says:

    Cud u pls give me the the brand of the aebleskiver pan that u own.Since i have never bought any such pans in US, i would buy something that is tried and tested. thanks
    Btw…gr8 blog…I wonder how I dint come across ur blog b4.

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