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Moong Dal Appe

 INGREDIENTS:

  1. Moong Dal, 1 cup
  2. Onion 1, finely chopped
  3. Carrot, 1, grated
  4. Capsicum, finely chopped, 1/4 cup
  5. Red Bell Pepper, finely chopped, 1/4 cup
  6. Yellow Bell Pepper, finely chopped, 1/4 cup
  7. Ginger, 1-inch, grated
  8. Green Chili, 2-3, finely chopped
  9. Yoghurt: 1/4 cup
  10. Cumin Seeds, 1/2 tsp
  11. Turmeric Powder, 1/4 tsp
  12. Red chili Powder: 1/2 tsp
  13. Black Pepper Powder, 1/4 tsp
  14. Baking Soda, 1 pinch
  15. Coriander Leaves, chopped: 2 tbsp
  16. Salt to taste
  17. Water as required
  18. Oil

METHOD:

Serving Size: 4-5

Soak yellow split moong dal for 3–4 hours. Drain completely and grind with green chili, ginger, yoghurt, cumin seeds and water as needed.

Transfer to a bowl and add the grated carrot, onion, capsicum, red and yellow bell pepper, coriander leaves, turmeric powder, red chili powder, black pepper powder and salt.

Stir in baking soda just before cooking. Heat the appe pan over medium-low heat. Add 2–3 drops of oil in each cavity. Stir the batter once. Fill each mould only 3/4 full. The baking soda and steam will make the appe rise.  Cover with a lid and cook on low-medium heat for about 3–4 minutes. 

When the top looks set and the underside is deep golden, use a small spoon to turn each one. Add a few drops of oil around the edge of each cavity. Cover again and cook for another 2–3 minutes, until evenly browned and cooked through.

Serve with coriander chutney, tomato-onion-garlic chutney and a bowl of sambar.





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