Suji Appe
Ingredients
- 1 cup Suji
- ¾ cup Curd
- 1 Green Chilli (chopped)
- 1 tablespoon Fresh Coriander Leaves (chopped)
- 1 small Onion (chopped finely)
- 1 tablespoon Carrot (chopped)
- 1 tablespoon Peas
- 1 tablespoon Tomato (de-pulped and chopped)
- 10 Curry Leaves
- 1 teaspoon Ginger Paste
- 1 teaspoon Mustard Seeds
- ½ teaspoon Red Chilli Powder
- 1 pinch Baking Soda
- Salt as per taste
- Water as needed
- Oil as needed
Instructions
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Take the suji and the curd in a bowl.
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Whisk well to mix them.
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Start adding water little by little to get a smooth batter of medium consistency.
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The batter should be like Idli batter.
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Add the onion, tomato, carrot, peas, coriander leaves, green chilli, ginger paste, salt and the red chilli powder.
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Give a couple of whisks to mix everything well and keep the batter to rest for 15 minutes.
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Heat 1 tablespoon oil in a tempering pan.
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Add the mustard seeds and let them crackle.
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Shut off the flame and add the curry leaves.
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They will also splutter.
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Add to the appe batter and mix again.
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Also, if the consistency needs to be thinned, add little water.
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Lastly, add the baking soda and give a few vigorous whisks.
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Heat the appe pan on low flame.
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After a couple of minutes add a few drops of oil in each cavity.
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Add the batter up to the rim in all the cavities.
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Cover with a lid and let cook for 3 to 4 minutes.
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Now, gently flip them each using a wooden skewer or a fork.
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Put a few drops of oil on the other side as well.
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Let cook for a few minutes till golden brown.
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The ones in the center part of the pan will cook faster than the others in the outer circle, so keep an eye on them.
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Remove the ones getting done and pour remaining batter to cook in the empty cavities.
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Ready all appes similarly and serve hot with any chutney.
