appe, paniyaram or guntapunugulu| #blogchattera2z
  1. method
  2. 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.
  3. heat the appe pan. add a few drops of oil if you want to.
  4. pour a spoonful of the batter in the cavities. fill it only till 3/4th as it will puff up.
  5. allow the batter to cook for 2-3 minutes on a low or medium flame with the lid on.
  6. flip each appe with the help of a skewer or chopstick.
  7. let the flip side cook and get crisp.
  8. remove from fire and serve hot with chutney immediately.
  9. serve masala appe, paniyaram or guntapunugulu with tomato chutney or coconut chutney, sambar or even podi with ghee on it.
  10. method:
  11. clean the coriander leaves and retain tender stems and chop it roughly.
  12. 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.
  13. 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.
  14. serve it with hot and savour the experience.
  15. this chutney can be stored in the refrigerator for 2-3 days in an airtight container.
Recipe Notes
  1. You can make instant appe with ravva
  2. You can use butter -ghee instead of oil
  3. Add fresh veggies, chicken or bacon or eggs

appe on banana leaf