Urad dal appe

Name: Urad dal appe
Total time: 1500 s
Yield: 14 Appes
Cuisine: Indian
Ingredients: 1/2 Cup urad dal (split black lentil); 1/4 Cup rice; 1/2 Cup water (Approx); 1/4 Cup chopped onions; 1/4 Cup grated carrots; 1 Tbsp chopped green chilli; 1 Tsp grated ginger; 2 Tbsp chopped coriander; 1/2 Tsp pepper powders; 1 Tsp red chilli flakes; Salt as per taste; Oil as required; 1 Tsp fruit salt

Asmita Rupani @Tastelover_Asmita

Rajkot

#SIS
#cookpadindia
#cookpad
Generally, Vedas basic ingredient is urad lentil, which in this loveable recipe takes on the form of appe. A soaked urad lentil batter is perked up with spice powders and grated veggies before being cooked in an appe mould till crisp and golden in colour. This South Indian recipe turns out to be very delicious and tasty.

Asmita Rupani @Tastelover_Asmita

Saved

Ingredients

25 Minutes

14 Appes

1/2 Cupurad dal (split black lentil)
1/4 Cuprice
1/2 Cupwater (Approx)
1/4 Cupchopped onions
1/4 Cupgrated carrots
1 Tbspchopped green chilli
1 Tspgrated ginger
2 Tbspchopped coriander
1/2 Tsppepper powders
1 Tspred chilli flakes
Salt as per taste
Oil as required
1 Tspfruit salt

Saved

Steps

25 Minutes

1

Clean, wash and soak the urad dal and rice in enough water in a deep bowl for 3 hours. Drain well.
2

In a mixer, jar add urad dal, rice and approx 1/2 cup of water and blend it smooth. Keep the batter medium thick and cover it for 15 to 20 mins.
3

Now add onions, carrots and green chilli.
4

Add grated ginger and chopped coriander.
5

Add pepper powder, red chilli flakes and salt to taste.
6

Now mix everything well.
7

Heat an appe mould on a medium flame and grease it using a little oil. Add fruit salt in batter and mix it well.
8

Pour 1 tbsp of the batter into each mould and put little oil on the sides and on it.
9

Cook till the lower surface becomes golden brown and then turn each appe upside down with a fork to cook them from the other side using a little oil.
10

Repeat with the remaining batter to make more appes.
11

Serve immediately with coconut chutney and sambhar.
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