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A yummy south Indian snack put together with a blend of pulses that are rich in B-complex vitamins, especially vitamin B1 and folic acid. Fermenting these dals increases their nutrient content making this recipe a nutritious nibble for young, growing brains
- Wash and soak the dals, parboiled rice and raw rice in lukewarm water for at least 2 hours.
- 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.
- Next day, add enough water to get a batter of dropping consistency.
- Add the spinach, fenugreek and salt and mix well. Keep aside.
- For the tempering, heat the oil in a small non-stick pan, add the onions and sauté till the onions turns light brown.
- Add the curry leaves, turmeric powder, asafoetida and chilli powder and sauté for another minute.
- Pour the tempering over the batter and mix well. Keep aside.
- Heat the appe moulds on a medium flame and grease it with a little oil.
- 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.
- Repeat with the remaining batter to make more appes.
- Serve hot.
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