Masala Appe

Name: Masala Appe
Cuisine: Indian
Ingredients: 1 cup Semolina (Sooji/Rava); 1/2 cup Yogurt/Curd (Preferably Thick and Sour); 1/2 cup Water (Or As Required); 3 tbsp Crushed Walnuts; 3 tbsp Crushed Cashewnuts; 3 tbsp Fried Coconut Bits (Fried in Coconut Oil); 3 tbsp Chopped Onions/Pearl Onions; 3 tbsp Chopped Carrot; 3 tbsp Chopped Green Bell Pepper; 1/2 tsp Eno (Lemon Flavor) or Baking Soda; as required Salt to Taste; 1 tbsp Coriander Leaves (Chopped); As required Cooking Oil ( For making the Rava Appe); 2 tbsp Coconut Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; pinch Asafoetida; 3 Green Chillies (Chopped); 1 sprig Curry Leaves (Chopped); 1/4 tsp Turmeric Powder; 1/2 cup Fresh Coconut Pieces; 1/2 cup Coriander Leaves; 4 Green Chillies; 1/2 tsp Salt; 1/4 cup Water (Or As Required); 2 tsp Coconut Oil; 1/2 tsp Mustard Seeds; pinch Asafoetida; 1 sprig Curry Leaves; 2 Dry Red Chillies (Broken)

Rosalyn John @rosalyn_kitchen227

#HBC
#HealthyBreakfastRecipe

Rava Masala Appe Recipe. Sooji Paniyaram. Veg South Indian Breakfast/Snack. A nutritious Kids lunch box/tiffin recipe. Simple, Easy, Healthy and Tasty rava appe with a crunch of nuts, fried coconut bits and vegetables. Use of sour curd gives a nice tangy taste. Soaking the sooji for 45 minutes to an hour helps the sooji to turn soft and fluffy. Soaking sooji and curd overnight eliminates the use of eno or baking soda. Using coconut/sesame oil adds a nice flavor. It is suggested to cook paniyarams on low flame. Vegetables can be sauted for a more better taste.

#HBC
#HealthyBreakfastRecipe

1 cupSemolina (Sooji/Rava)
1/2 cupYogurt/Curd (Preferably Thick and Sour)
1/2 cupWater (Or As Required)
3 tbspCrushed Walnuts
3 tbspCrushed Cashewnuts
3 tbspFried Coconut Bits (Fried in Coconut Oil)
3 tbspChopped Onions/Pearl Onions
3 tbspChopped Carrot
3 tbspChopped Green Bell Pepper
1/2 tspEno (Lemon Flavor) or Baking Soda
as requiredSalt to Taste
1 tbspCoriander Leaves (Chopped)
As requiredCooking Oil ( For making the Rava Appe)
For Tempering Rava Batter:
2 tbspCoconut Oil
1/2 tspMustard Seeds
1/4 tspCumin Seeds
pinchAsafoetida
3Green Chillies (Chopped)
1 sprigCurry Leaves (Chopped)
1/4 tspTurmeric Powder
For Coconut Coriander Chutney:
1/2 cupFresh Coconut Pieces
1/2 cupCoriander Leaves
4Green Chillies
1/2 tspSalt
1/4 cupWater (Or As Required)
For Tempering Chutney:
2 tspCoconut Oil
1/2 tspMustard Seeds
pinchAsafoetida
1 sprigCurry Leaves
2Dry Red Chillies (Broken)

Cooking Instructions

1

In a large mixing bowl, add rava/sooji and curd. Mix well to make a smooth paste adding little water at intervals. Ensure that there are no lumps. Allow it to ferment for half an hour to 45 minutes so that the sooji absorbs the curd well. This will help the appe to turn soft, fluffy and will definitely increase in volume. After the resting time, mix the batter once again. If the batter is thick, add little water and mix it. To it, add the crushed walnuts and cashewnuts.
2

For the Tempering of the Rava Appe Batter: In a tadka pan add two tablespoon of coconut oil and fry the coconut bits in it until golden brown in color. Remove from oil and add it to the rava batter. In the same oil, add mustard seeds. Once it splutters, add cumin seeds, asafoetida, green chillies, curry leaves and turmeric powder and give a quick stir. Add this tempering to the rava batter and mix it well.
3

Next add the chopped onions, carrot and green bell pepper and mix until well combined. The vegetables can be sauted for a more better taste.
4

Lastly, add the eno and little water and mix it well. Add it just before cooking the paniyarams.
5

Add salt and mix it. The batter consistency should be thicker than the dosa batter. The rava batter is ready to make paniyarams.
6

Heat a non-stick appe/paniyaram pan. Add few drops of oil in each mould. Add a tablespoon of the rava batter in each mould.
7

Cover and cook on low flame for 3-4 minutes.
8

Once the bottom is cooked, spray little oil over the cooked appe and flip it upside down. Again cover and cook on low flame for another 2-3 minutes.
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Rava Masala Appe is ready. Remove it from pan and serve it with coconut coriander chutney and schezwan chutney.
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Similarly, do the same with the remaining batter. You can add some chopped coriander leaves to the rava batter and repeat the process to make small mini appe for kids.
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To make the Coconut Coriander Chutney: To a mixer jar, add coriander leaves, coconut pieces, green chillies, salt and little water and grind it to a coarse paste. Transfer the chutney to a serving bowl. Coconut Coriander Chutney is ready. This chutney is tasty by itself but with tempering it taste even more better.
14

For the Tempering of the Coconut Coriander Chutney: Heat coconut oil in a tadka pan. Add mustard seeds and allow it to crackle. Add asafoetida, curry leaves and broken dry red chillies. Fry for few seconds. Off the flame and pour this tempering over the chutney.
15

Mix the chutney well with the tempering. While serving the chutney, the red chillies can be taken away.
16

Healthy and Tasty Rava Masala Appe is ready. Serve it with Coconut Coriander Chutney and Schezwan Chutney.
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