lentil – Batter Up With Sujata

Dal Rasam Or Paruppu Rasam

Dal rasam or paruppu rasam.
Rasam with pigeon pea or arhar/toor dal. An easy simple yet lip smacking and no onion garlic recipe.
Slightly tangy hot and delicious Indian soup.
You can reduce the amount of chilli if you don’t like it spicy. Serve it with steamed rice or enjoy as soup. I love it as a hot comforting soup in winter days. But today I have served it with steamed rice, eggplant or brinjal and parwal or pointed gourd fry and mix vegetable. Simple and pure vegetarian lunch.

According to Wikipedia rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables.

Sending this post to 214 #Foodiemonday bloghop #Rasam Raga theme suggested by a dear friend and very talented bloggger Priya Iyer who blogs at The world through my eyes.
Do visit her blog for some wonderful recipes and travel storie. She has a vast collection of authentic and innovative recipes. I specially loved her chutney recipes. Priya recently shared an unique chutney recipe Ivy gourd chutney.
I have bookmarked it to try. This week Priya suggested that everyone try to make rasam with some variation. We don’t have to follow authentic recipe.

So here is a rasam recipe in a very easy way. You don’t need rasam powder to make it. And taste is lip smacking. I didn’t use rasam powder and instead of rasam powder I have used black pepper powder, cumin, coriander powder and methi or fenugreek seeds. But if you want to use rasam powder omit these powder spices and methi or fenugreek seeds. You can also use lemon juice instead of tamarind paste.

Recipe

Tuar dal – 1/4cup

Salt to taste

Turmeric powder – 1/4 teaspoon

Tomato – 2, chopped

Green chilli – 1, chopped, optional

Dry red chilli – 1-2

Curry leaves – 10-12

Hing or asafoetida – 1/4 teaspoon

Cumin seed – 1/2 teaspoon

Rai or mustard seed – 1/2 teaspoon

Fenugreek seeds or methi – 1/4 teaspoon

Cumin Powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Tamarind or imli paste – 2 teaspoon

Cilantro or coriander leaves – handful, chopped

Oil or ghee – 1 tablespoon

Water – 3 &1/2 cup

Method

1. Wash the lentil and pressure cook with 1 cup water, 1/4 teaspoon turmeric and salt. After 1 whistle reduce the heat and cook on simmer for 15 – 20 minutes. Let the pressure settle down on it’s own.

2. Whisk the dal or lentil well. Add tamarind paste jaggery powder and 1/2 cup water. Mix well and keep aside.

3. Heat oil or ghee in a pan. Add mustard, cumin and fenugreek seeds.
Add dry red chilli, curry leaves and hing or asafoetida.

4/ Now add the chopped tomatoes. Add green chilli if using. Saute till tomatoes become mushy.

5. Add cumin powder, coriander powder, black pepper powder and coriander leaves. Saute for 1 – 2 minutes.

6. Add boiled dal and mix well. Add 2 cup water and mix. When it starts to boil reduce the heat. Cook on simmer for 5 – 6 minutes.

7. You can add more water if required.
Taste and adjust the seasoning. You can add more tamarind paste if you like the tangy taste.

8. Serve hot with steamed rice or enjoy as soup.

Notes
1. If you like your rasam hot add more green chilli or skip green chilli to make it mildly spicy.
2. Minced or finely chopped garlic can be used in tempering.
3. You can use lemon juice instead of tamarind paste. If you don’t like the sourness use only one teaspoon tamarind paste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using the hashtag, #batterupwithsujata.
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Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

Sending this post to ‘My Legume Love Affair’ hosted by

Cook with Renu

http://thewellseasonedcook.blogspot.com/?m=1
and
https://foodandspice.blogspot.com/?m=1

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Whole Masoor Dal Or Red Lentils

Whole Masoor dal or brown or red lentils. You can call it powerhouse of nutrients.
A protein rich very delicious, flavourful and spicy dal. Best accompany with your steamed rice or any bread.

Whole Masoor (Red Lentils) is one of the small and good source of cholesterol-lowering fiber from a list of Indian dals. Masoor dal is a very important part of vegetarian diet in Indian cuisine. They are a powerhouse of protein and rich in vitamin B1 and folic acid. Ayurveda states that red lentils help in balancing the vata. Here are 7 amazing health benefits of Masoor Dal.
1. Prevents Rapid Aging
2. Helps Weight Loss
3. Boosts Immunity
4. Improves Digestion
5. Protects Your Heart
6. Reduces Inflammation
7. Healthy for Eyes
Source

One nice evening my neighbor Anju Arora came to my house. We were talking about some different types of dal or lentil. And I remember this whole masoor dal that I didn’t cook at all this year. Thanks Anju for reminding me of this nutritious dal.
Sending this post to 160 #Foodiemonday bloghop #DalsOfIndia theme.

If you don’t like onion garlic then you can skip these. Dal will be delicious without onion garlic too. Follow rest of the recipe, just omit onion and garlic.
You can add 1 teaspoon dry roasted and crushed kasoori methi at the end. I didn’t. I have made it in pressure cooker. You don’t need to boil it and then add tempering. Just fry all the spices in pressure cooker and add the dal. This dal takes longer time to cook than other dal.

Recipe

Whole masoor dal – 1 cup

Onion – 1 medium, finely chopped

Tomato – 2 large chopped

Green chilli – 1-2 finely chopped

Ginger – 1 inch piece, grated

Garlic – 3 – 4 cloves, minced

Cumin seeds – 1 teaspoon

Dry red chilli – 2

Bay leaf – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Turmeric – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Water – 4 cup or as require

Oil or ghee – 2 – 3 tablespoon

Method

1. Wash the whole masoor dal or brown lentils well and soak in water for 15 – 20 minutes.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Heat oil or ghee/clarified butter in a pressure cooker. I have used half oil half ghee.

4. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves and dry red chilli.

5. When cumin starts to splutter add chopped onion and green chilli.

6. Fry til the onions becomes translucent. Add minced garlic and fry until onion and garlic becomes brown.

7. Add chopped tomatoes and grated ginger. Add cumin powder, turmeric powder garam masala powder and salt. You can also add red chilli powder if you want your dal more spicy.

8. Stir continuously and cook until tomatoes becomes mushy and oil leaves the sides.

9. Drain the water from soaked whole masoor dal or red lentils and add in the pressure cooker.

10. Mix well and fry till it dried up completely.
Add 4 cup water. Mix and close the lid.

11.Whole lentils take time to cook. So let it cook for 7 – 8 whistle or after 1 whistle cook on simmer for 30 minutes.

12. Let the pressure cooker cool down.
Check the dal by pressing between your finger tips. If its not soft enough cook for 2 – 3 whistles more.

13. Your dal is ready. If you are not on a restricted diet, add a dollop of ghee or clarified butter.

14. Garnish with chopped cilantro or coriander leaves, sliced ginger and tomato.
You can garnish with chopped onions or fried onion slices. Or you can sprinkle 1 teaspoon dry roasted and crushed kasoori methi if you like.
Serve hot with steamed rice, roti naan or any bread.

Notes

1. Add chilli according to your taste.

2. Add water as you like the consistency thin or thick. Best keep the consistency semi thick.

3. You can mash 2 – 3 tablespoon dal to get creamy texture.

4. If you don’t like onion garlic then you can skip these. Follow the rest of the recipe and just omit onion and garlic.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dhuska

Dhuska.

A spicy and delicious gluten free breakfast dish.
Dhuska is a common food of Jharkhand. Which are deep fried rice flour and lentil pancakes that may be served with spicy potato curry or chickpea curry.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Jharkhand cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner for Jharkhand cuisine is Seema Doraiswamy Sriram who blog at

M ildly Indian.co

visit her blog for more delicious recipes. Seema gave me rice and salt as secret ingredients. And I have made these decisions dhuska with these ingredients. Thanks Seema for these easy to use ingredients.
I gave her Bengal gram or chana dal and oil. Visit her blog for the brilliant recipe she shared.

According to Wikipedia Jharkhand (lit. “Bushland” or The land of forest) is a state in eastern India, carved out of the southern part of Bihar on 15 November 2000. The state shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chhattisgarh to the west, Odisha to the south and West Bengal to the east.
The city of Ranchi is its capital and Dumka its sub capital.
Jharkhandis have a cuisine in which spices are rarely used and rice is the staple diet. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Panipuri (Gupchup), Pittha, Dhuska, Dudhauri, kera-dudhauri and Jhalmudh.

Dhuska is a famous dish of Jharkhand cooked with ground rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item “Charpa” is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

I am sharing dhuska recipe today. Serve it as breakfast with dum aloo, any chutney, pickle or any spicy potato curry or serve as a snack with tea or coffee. But believe me you don’t need anything with it. Its spicy and superbly delicious.

Recipe

Rice – 1 cup

Chana dal or split Bengal gram – 1/2 cup

Udad dal or split black gram – 1/4 cup

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Water as require

Oil for deep frying

Method

1. Wash and soak rice and both lentils or dal overnight.

2. Drain the water and grind the rice and lentils into a smooth paste.
Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.

3. Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.
Mix well.

4. Heat sufficient oil in a pan or wok.
Pour a ladle full batter in the middle.

5. When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.

6. Remove from oil and place on a paper towel.

7. Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.

8. Serve hot with spicy potato curry or ghugni or chickpea curry.
Or serve as a snack with tea or coffee.

Notes

1. You can add finely chopped onion and minced garlic in the batter if you want.

2. Add green chilli according to your taste. If you want more spicy add 3 – 4 chillies.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Masoor Dal Or Red Lentil Appe

Masoor dal or red lentil appe.
Appe or kuzhi paniyaram is a south Indian dish made of steaming batter.

Traditionally made from pulses and rice using a mould.
It can be made sweet and spicy both.

You can make it with very few ingredients and enjoy as a healthy snack.

I have shared different types of appe recipes here. Click on the name to get recipes.

Beetroot appe

Semolina and lentil appe

Roasted gram or sattu appe

Semolina and flatten rice appe

Sprouts and oats appe

Today I am sharing an easy and delicious appe recipe with masoor dal or red lentil.

Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folic acid and iron.
A single cup of cooked lentils contains 16 grams of dietary fiber. It contains some soluble fiber, but is an outstanding source of insoluble fiber. According to The Cancer Project, a diet that includes plenty of insoluble fiber can regulate bowel movements, promote digestive system health and may significantly decrease the risk of colon, breast, throat and esophageal cancer. Fiber-rich foods like lentils may also help prevent stroke, heart disease, diabetes, high blood cholesterol and hypertension.
Source

You can serve these in breakfast or as a snack with any sauce or chutney.
Click the names below to get some chutney recipes 👇

Onion tomato chutney or dip

Peanut chutney or dip

Water chestnut or singhara chutney or dip

Recipe

Masoor dal or red lentil – 1 cup

Suji or semolina – 1/2 cup

Rice flour – 1/2 cup

Curd – 1/2 cup

Onion – 1, finely chopped

Green chilli – 2 – 3, chopped

Cilantro or coriander leaves – handful, chopped

Ginger – 1 inch piece

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon – 1/2

Baking soda – 1/2 teaspoon

Salt to taste

Oil as require

Method

Soak the masoor dal or red lentil in sufficient water for 2 hours.

Grind the soaked lentils with ginger and green chilli. You can add 2 – 3 garlic cloves if you like. I didn’t.
Take out the lentil paste in a large bowl. Add suji or semolina, rice flour, chopped onion chopped coriander leaves or cilantro, cumin powder, chaat masala powder, salt and curd. Mix well and add as require to make semi thick batter.

Make a lump free batter. Cover and keep aside for 30 minutes.
Now add lemon juice and soda. Give a good stir. You can add little more water if require.

Heat the appe pan and grease it with little oil. Pour a spoonful of batter into each mould. Cover the pan with lid and cook on low flame till it becomes golden brown.

Now turn the appe upside down. Cook uncovered till becomes light brown.
Its ready. Serve with any chutney or sauce.

Happy cooking 😊

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