Ingredients
| • | Rice | 2 cups |
| • | Split black gram skinless (dhuli urad dal) | 1 cup |
| • | Fenugreek seeds (methi dana) | 1 teaspoon |
| Split green gram skinless (dhuli moong dal) | ||
| • | Puffed rice (kurmura/murmura) | 1 1/2 cups |
| • | Olive oil | 1 1/2 tablespoons |
| • | Mustard seeds | 1/2 teaspoon |
| • | Asafoetida | 1/2 teaspoon |
| • | Curry leaves,chopped | 7-8 |
| • | Onion ,chopped | 1 small |
| • | Fresh coriander leaves,chopped | 1 tablespoon |
| • | Scraped coconut | 2 tablespoons |
| • | Green chillies,chopped | 1 teaspoon |
| • | Chatni podi | to serve |
Method
For batter, soak rice, split skinless black gram with fenugreek seeds, split skinless green gram separately for 6-8 hours.
Drain and grind together with puffed rice to a fine batter. Let the batter to ferment for 5-6 hours. Then add salt and mix well.
Heat 1½ tbsps olive oil in a small non stick pan, add mustard seeds, asafoetida, curry leaves and when the seeds splutter add the tempering to the batter and mix well.
Add onion, coriander leaves, coconut, green chillies and mix well. Heat a non stick appam tawa, brush it lightly with olive oil. Drop the batter into the dents and cook covered on medium heat till the underside is light golden.
Turn them over, cover and cook till the other side is cooked too. Gently remove and place them on a serving plate. Lightly brush them with a little olive oil, sprinkle chatni podi and serve hot.
Chef's Tip
Chatni podi to serve (made with roasted chana dal or daalia, curry leaves, garlic cloves, cumin seeds, salt, sugar, turmeric powder, grated dried coconut, red chilli powder and tamarind)
For batter, soak rice, split skinless black gram with fenugreek seeds, split skinless green gram separately for 6-8 hours.
Drain and grind together with puffed rice to a fine batter. Let the batter to ferment for 5-6 hours. Then add salt and mix well.
Heat 1½ tbsps olive oil in a small non stick pan, add mustard seeds, asafoetida, curry leaves and when the seeds splutter add the tempering to the batter and mix well.
Add onion, coriander leaves, coconut, green chillies and mix well. Heat a non stick appam tawa, brush it lightly with olive oil. Drop the batter into the dents and cook covered on medium heat till the underside is light golden.
Turn them over, cover and cook till the other side is cooked too. Gently remove and place them on a serving plate. Lightly brush them with a little olive oil, sprinkle chatni podi and serve hot.
Chef's Tip
Chatni podi to serve (made with roasted chana dal or daalia, curry leaves, garlic cloves, cumin seeds, salt, sugar, turmeric powder, grated dried coconut, red chilli powder and tamarind)
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