MIX DAL APPE

A wholesome batter of three dals and rice is fermented for 7-8 hours and reinforced with flavoured ingredients like onions, green chillies and cooked in appe mould. It is very easy to prepare and a very healthy, high protein appetiser that is made in just a spoonful oi oil. A shallow fried bite sized snack recipe for your kid's lunch box. These appe are crispy outside and nice, soft inside. This can be a good breakfast or evening snack option enjoyed with a hot cup of tea or coffee or can be served as starters at parties. This recipe is my Aai's recipe and traditionally she used to serve it with spiced buttermilk. So sharing like that only. Hope you like it.

INGREDIENTS:

For Making Appe:

2 cup Rice

1 cup Chana Dal

½ cup Moong Dal [Green gram ]

½ cup Urad Dal [Black gram]

1 Onion

2-3 Green chillies

Chopped coriander

Salt as per taste

For Making Tempered Buttermilk:

4-5 cups Buttermilk

1 sprig Curry Leaves

2 Green chillies

1 tablespoon chopped Coriander

Pinch of Asafoetida

Salt as needed

2 tablespoon Sugar

1 teaspoon Cumin and Mustard Seeds

1-2 teaspoon Oil

Coconut Chutney:
Fresh Coconut
2- Green Chillies
3-4 Garlic Cloves
1 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
Corinader Leaves
Sprig Curry Leaves
Pinch Asafoetida
Salt to taste

METHOD:

For Making Appe:

STEP 1 -  Soak all the pulses separately overnight.

STEP 2 -  Drain them next morning and grind coarsely in mixer grinder.

STEP 3 -  Now mix them together with the other ingredients for  appe .

Add water and make a batter.

 

STEP 4 -  Put the container in which we made appe on the medium flame. Grease it with oil.

STEP 5 -  Put a batter in each part of the container cover it for nearly 2-3 minutes.

STEP 6 -  Cover it with lid and cook for 2-3 minutes.

STEP 7 - As they done from one side and turn nice golden in colour,

flip them and again cover for next 2-3 minutes. 

STEP 8 -  Repeat this procedure with the rest of the batter and your  appe is ready.

Making Tempered Buttermilk:
STEP 1 -  Make a tempering with oil, cumin –mustard seeds, a pinch of asafoetida and curry leaves.

STEP 2 - Add the tempering as well as sugar, salt to the buttermilk .Mix it well. 

Serve the hot appe with tempered buttermilk.

For Coconut Chutney:
STEP 1 - In a mixer pot add all ingrdeints except oil, mustard seeds,curry leaves and asafoetida.

STEP 2 - Blend to make a fine paste.
STEP 3 - Transfer it into a bowl. 
STEP 4 - Make a tempering by heating 1 tablespoon oil, mustard seeds, asafoetida and curry leaves.
STEP 5 - Pour it to the freshly blend chutney and mix it well.
NOTES: *Since my childhood we eat it with buttermilk so we are habitual. You may serve it with another some chutney or tomato sauce.