HEALTHY RECIPE : METHI (FENUGREEK LEAVES) - MUNG DAL APPE

HEALTHY RECIPE : METHI (FENUGREEK LEAVES) - MUNG DAL APPE

1 CUP MUNG DAL - SOAK FOR 5-6 HOURS 

3/4 CUP SOJI

1 TBSP GRAM FLOUR

2 TBSP. ONION CHOPPED

1/2 CUP GRATED SWEET CORN

2 TBSP. CURD

1 TBSP. BREAD CRUMBS

1/2 TSP. GARAM MASALA

PINCH PEPPER POWDER

1 TBSP. RED CHILLI PASTE

1 TBSP. CORIANDER - WASH THEN  FINELY CHOPPED

3 TBSP. METHI LEAVES( FENUGREEK LEAVES) WASH THEN FINELY CHOPPED 

SALT AS PER TASTE

1/2 TSP. SUGAR

1 TSP. LEMON JUICE

1/ TSP. SODA BI CARB

1/2 TSP. ENO FRUIT SALT

1/2 TSP. TURMERIC POWDER

1 TSP. HOT OIL TO ADD IN TO BATTER

*DRAIN THE WATER FROM THE SOAK MUNG DAL AND COARSELY GRIND WITH NECESSARY WATER.

TRANSFER INTO THE MIXING BOWL.

ADD SOJI, GRATED CORN, BREAD CRUMBS, CURD, CHOPPED ONION, CHILLI PASTE, GARAM MASALA, SUGAR, LEMON JUICE AND TURMERIC POWDER.

MIX WELL TOGATHER.

THEN ADD FINELY CHOPPED FENUGREEK LEAVES - METHI LEAVES, AND FINELY CHOPPED CORIANDER LEAVES.

MIX WELL.

NOW ADD SALT AS PER TASTE, SODA BI CARB, ENO FRUIT SALT AND POUR THE 1 TBSP. WATER OVER IT.

MIX WELL TOGATHER.

* NOW HEAT A 1 TSP. OF OIL AND POUR INTO THE BATTER AND MIX.

* GREASE THE APPAM ( APPE ) MOULD WITH OIL.

PUT IT OVER THE FLAME AND HEAT.

POUR 8-10 DROPS OF OIL IN EACH APPE MOULD.

POUR 2 TBSP. OF THE APPE BATTER IN EACH MOULD, IF YOU HAVE BIG MOULD YOU CAN ADD MORE BATTER.
IN A ABOUT 5-7 MINUTES APPE RISE OVER.


















ADD 4-5 DROPS OF OIL OVER APPE WHICH ARE INTO THE APPE MOULD.


















WHEN THE APPE LIGHT BROWN OF THE BOTTOM SIDE, TURN THE APPE - APPAM

WITH WOODEN STICK.

AND COOK THE APPE BOTTOM TILL LIGHT BROWN AND SHAPE IN BALL.

REMOVE FROM FLAME AND APPAM MOULD.

SERVE IN PLATE AND GARNISH WITH ONION RING AND TOMATO KETCHUP AND CORIANDER LEAVES.

SERVE WITH SWEET CHILLI SAUCE AND TOMATO KETCHUP.