Gundapangle/appe

Name: Gundapangle/appe
Cuisine: Indian
Ingredients: 4 cup rice; 1 cup urad dal; 2 sp chanadal; 4 cup churmuri/mamra; 1 sp methi seeds; For chutney; 1 cup grated coconut; 6 green chilly; 1 onion chopped; 1/2 cup roasted chana dal; as needed Salt; 1 sp lemon juice; 2 sp oil; 5 curry leaves; 1/2 sp mustard seeds; For sambhar; 1 cup cooked toor dal; 1 sp tamarind pulp; 1 sp jagarry; 1 sp coriander leaves chopped; For masala paste; 1/2 cup grated coconut; 4 sp coriander seeds; 1 sp jeera; 1 sprig curry leaves; 2 onion slices; 1 tomato; 6 red chilly; Fir tadka; 2 sp oil

Suchitra S(Radhika S) @Suchi2019

India

Gundapangle/appe

Suchitra S(Radhika S) @Suchi2019

Saved

Ingredients

4 cuprice
1 cupurad dal
2sp chanadal
4 cupchurmuri/mamra
1sp methi seeds
For chutney
1 cupgrated coconut
6green chilly
1onion chopped
1/2 cuproasted chana dal
as neededSalt
1sp lemon juice
2sp oil
5curry leaves
1/2sp mustard seeds
For sambhar
1 cupcooked toor dal
1sp tamarind pulp
1sp jagarry
1sp coriander leaves chopped
For masala paste
1/2 cupgrated coconut
4sp coriander seeds
1sp jeera
1 sprigcurry leaves
2onion slices
1tomato
6red chilly
Fir tadka
2sp oil
1sp mustard seeds
1/2sp turmeric
1red chilly
Note: From same batter we can prepare dosa too

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Steps

1

Wash rice and dals, methi seeds and soak in sufficient water for 4,5 hours,then grind it smoothly,soak mamra at the time of grinding and grind it with ingredients, mix it well with hands for few minutes and ferment overnight.
2

Next day mix it well add salt,heat appe pan add oil and in batter cover with lid turn it after few minutes cook other side.
3

For chutney to pan add oil fry chilly and onion till slightly golden,add to mmixi jar with coconut, chanadal,salt,Lemmon juice and enough water and grind to smooth. Prepare tadka with mustard seeds and Curry leaves add to it.
4

Fir sambhar grind fine masala paste with tomato,onion, coriander seeds,jeera, coconut curry leaves and enough water. Heat oil add mustard seeds,red chilly, turmeric powder then add masala paste and cooked toor dal add salt, tamarind paste, jagarry and boil it for 10min till raw smell goes off the heat add coriander leaves.
5

Gundapangle is ready to serve with chutney and sambhar.
6

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