Wednesday, October 17, 2007

Dahi Appe

Mostly, I use leftover idli batter to make appe. But last time, I made them by soaking daals. I didn't have time for overnight fermentation so I used baking soda.

Dahi Appe - Count 28
Daal Fritters with sweetened Yogurt

1 cup urad daal
1/4 cup chana daal

2 cups yogurt
Salt to taste
Sugar to taste

A generous pinch of roasted cumin powder
A generous pinch of chaat masala
A generous pinch of paprika
1 tbsp minced cilantro

Tempering (Optional)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 sprig curry leaves, torn

Method1. Whisk yogurt with salt and sugar Set aside.
2. Drain soaked daal and grind to a smooth paste, adding salt to taste. Cover and set aside for 4 hours. Add a pinch of baking soda just before cooking.
3. Grease appe pan with oil and make appe using oil as needed.
4. Dip appe in warm water, and squeeze out the water.
5. Dunk the appe in yogurt. Srinkle black salt, chaat masala and paprika on top.
6. Garnish with cilantro, tempering if you desire.

1. You can temper the yogurt with mustard seeds, cumin seeds in hot tempering oil
2. You can drizzle some sweet sour date chutney if you prefer.
3. You can use leftover idli batter for this recipe.
4. If you want, you can ferment the batter by setting aside for 8 hours. In that case, you may not need baking soda.


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