Pulse Appe

by Tarla Dalal

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Appes are cooked in special appe moulds.

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Soaking Time : 2 hours
Preparation Time: 20 min.
Fermenting Time : Overnight.
Cooking Time : 40 min.
Makes about 25 appes.
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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 cup spinach, chopped
salt to taste
oil for cooking

To serve
Coconut Chutney

For the tempering
1 onion, chopped
1/2 tsp chilli powder
4 to 5 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
3 tbsp oil

Method

Soak the chana dal, toovar dal, moong dal, urad dal, parboiled rice and raw rice in lukewarm water for at least 2 hours.
Grind to a smooth paste with a little water.
Cover and keep aside overnight.
Next day, add enough water to get a batter of dropping consistency.
Add the spinach and salt.
Make a tempering by heating the oil and adding the onion, chilli powder, curry leaves, turmeric powder and asafoetida and heating it till the onion turns light brown.
Add this tempering to the batter and mix well.
Heat the appe mould on a medium flame and grease it with a little oil.
Pour a spoonful of the batter into each mould.
Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
Remove and repeat with the remaining batter.
Serve hot with coconut chutney.