Recipe
Wash 1 cup black gram dal (urad dal) and 2 cups raw rice and 4 to 5 methi seeds. Soak them in water for 3 hours . Grind to a smooth paste. Add salt. Keep batter aside overnight. Next morning add finely chopped onion, ginger , green chillies nd coriandr leaves to the batter. mix the batter wel and prepare appe on a hot appe pan smeared with oil. You can make regular appe without addng onion , ginger etc, The same batter can be used to prepare thick dosas also. Serve with hing chutney.
Wash 1 cup black gram dal (urad dal) and 2 cups raw rice and 4 to 5 methi seeds. Soak them in water for 3 hours . Grind to a smooth paste. Add salt. Keep batter aside overnight. Next morning add finely chopped onion, ginger , green chillies nd coriandr leaves to the batter. mix the batter wel and prepare appe on a hot appe pan smeared with oil. You can make regular appe without addng onion , ginger etc, The same batter can be used to prepare thick dosas also. Serve with hing chutney.
Hing Chutney:
Grind 1/2 fresh grated coconut ,3 green chillies ( as per spice reqd) , a small piece of ginger ( just for flavor) , a small piece of tamarind , two pinches of asafoetida and salt to a fine paste.
Note : To this chutney u can 2 to 3 sprigs of coriander leaves while grinding and then top the chutney with a seasoning of 1/4 tsp mustard seeds, 1/4 tsp cuminseeds, 2 to 3 curry leaves nd 1 dry red chilli in 2 tsp oil.
Grind 1/2 fresh grated coconut ,3 green chillies ( as per spice reqd) , a small piece of ginger ( just for flavor) , a small piece of tamarind , two pinches of asafoetida and salt to a fine paste.
Note : To this chutney u can 2 to 3 sprigs of coriander leaves while grinding and then top the chutney with a seasoning of 1/4 tsp mustard seeds, 1/4 tsp cuminseeds, 2 to 3 curry leaves nd 1 dry red chilli in 2 tsp oil.
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