Pulse Appe

Preparation Time: 20 Minutes
Cooking Time: 40 Minutes
Makes 25 appes
Ingredients

• 3/4 cup chana dal (split Bengal gram)
• 1/4 cup toovar (arhar) dal
• 1 tbsp moong dal (split green gram)
• 1 tsp urad dal (split black lentils)
• 1/2 cup par-boiled rice (ukda chawal)
• 1/2 cup raw rice (chawal)
• 1/2 cup chopped spinach (palak)
• 1/2 cup chopped fenugreek (methi) leaves
• salt to taste
• 1 tsp oil
• 1/4 cup chopped onions
• 4 to 5 curry leaves (kadi patta)
• a pinch of turmeric powder (haldi)
• a pinch of asafoetida (hing)
• 1/2 tsp chilli powder
• 1 tbsp oil for cooking

Method

1. Wash and soak the dals, parboiled rice and raw rice in lukewarm water for at least 2 hours.
2. Drain and put the dals and rice in a mixer and blend to a smooth paste using little water if required. Cover and keep aside overnight.
3. Next day, add enough water to get a batter of dropping consistency.
4. Add the spinach, fenugreek and salt and mix well. Keep aside.
5. For the tempering, heat the oil in a small non-stick pan, add the onions and sauté till the onions turns light brown.
6. Add the curry leaves, turmeric powder, asafoetida and chilli powder and sauté for another minute.
7. Pour the tempering over the batter and mix well. Keep aside.
8. Heat the appe moulds on a medium flame and grease it with a little oil.
9. Pour a spoonful of the batter into each mould and cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook on the other side.
10. Repeat with the remaining batter to make more appes.
11. Serve hot.