appe, paniyaram or guntapunugulu| #blogchattera2z
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Ingredients
- 2cups dosa batter
- 1medium size onion
- 1-2green chillies
- 1/2inch Ginger
- 1pinch asafoetida optional
- 1/4teaspoon Red Chilli Powder
- 2tablespoon chopped cilantro leaves
- apinch of turmericoptional
- saltif needed as batter already has salt
- 6large Tomatoes
- a smallbunch of fresh coriander leaves
- 4green chillies
- 6flakes flakes Garlic
- 1tsp tamarind pulp
- 1/2tsp cumin
- 1tsp oil
- 1tsp oil
- 1/2tsp Mustard seeds
- 1tsp chana dal
- 1sprig of curry leaves
- 1dried red chilli
Instructions
- method
- mix all the ingredients in the dosa batter. turmeric is optional but i like to use it as it gives a nice sunny yellow colour to the dumplings.
- heat the appe pan. add a few drops of oil if you want to.
- pour a spoonful of the batter in the cavities. fill it only till 3/4th as it will puff up.
- allow the batter to cook for 2-3 minutes on a low or medium flame with the lid on.
- flip each appe with the help of a skewer or chopstick.
- let the flip side cook and get crisp.
- remove from fire and serve hot with chutney immediately.
- serve masala appe, paniyaram or guntapunugulu with tomato chutney or coconut chutney, sambar or even podi with ghee on it.
- method:
- clean the coriander leaves and retain tender stems and chop it roughly.
- heat oil in a pan and add the cumin, chillies and garlic. once done add the roughly chopped tomatoes and fry for a minute. cover it and cook until it turns pulpy. it takes 4-5 mins. remove from fire and add the coriander leaves. cool and blend in a mixer.
- heat oil in a small tempering pan, add chana dal and red chillies. now add the mustard seeds and then the curry leaves. add this tempering to the tomato coriander paste.
- serve it with hot and savour the experience.
- this chutney can be stored in the refrigerator for 2-3 days in an airtight container.
Recipe Notes
- You can make instant appe with ravva
- You can use butter -ghee instead of oil
- Add fresh veggies, chicken or bacon or eggs
