Pulse Appe

Preparation :10 mins
Cook :30 mins
Total Time :88014 hours 40 minutes
Servings :Makes 35 appes (35 appe )

Ingredients :

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

For Serving
sambhar
coconut chutney

Method :

Combine the chana dal, toovar dal, green moong dal, urad dal, par-boiled rice, raw rice and enough lukewarm water in a deep bowl and keep aside to soak for at least 2 hours.Drain and blend in a mixer to a coarse mixture using approx. ¾ cup of water.Transfer the batter into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 12 hours.After fermentation, add 2 tbsp of water, spinach and salt and mix well. Keep aside.Heat the oil in a small non-stick pan, add the onions, chilli powder, curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 1 minute.Add this tempering to the batter and mix well.Heat an appe mould on a medium flame and grease it using a little oil.Pour 1 tbsp of the batter into each appe mould.Cook, using a little oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil.Repeat with the remaining batter to make more appes.
Serve immediately with sambhar and coconut chutney.