Mixed Dal or Pulses Appe

 

This Pulse Appe, when served fresh, will remind you of delectable dal vadas — with the added benefit of being easier to prepare!

For 12 hours, a nutritious batter of four dals and rice is fermented. The next day, it's bolstered with flavorful ingredients like spinach, onions, and other vegetables, then fried in an appe mould to create a delightful snack that pairs well with sambhar and chutney.

If you wish to order the best quality toor dal in Vadodara, buy deshi Toor Dal from Punit Proteins and be assured of the highest quality.

You can enjoy this as a filling evening snack with coffee or tea, or offer it as a party starter, but make sure to serve it right away because it becomes rubbery and loses its flavour after a while.

 

Soaking time             :           2 hours

Preparation Time     :           10 mins

Fermenting Time      :           8 hours

Cooking Time           :           30 mins

Total Time                  :           10 hours 40 minutes

Ingredients:

5 tbsp Chana Dal

2 tbsp Toor Dal

1/2 tbsp Green Moong Dal

1/2 tsp Urad Dal

1/4 cup Parboiled Rice

1/4 cup Raw Rice

1/2 cup Chopped Spinach

salt to taste

1/2 tbsp oil

1/4 cup finely chopped onions

1/2 tsp chilli powder

3 Curry Leaves

A pinch of Turmeric Powder

A pinch of Asafoetida (hing)

oil for greasing and cooking

 

Are you looking to order Oily Toor Dal in Gujarat in bulk quantity? Punit Proteins is the best place for you.

Method:

1. In a large mixing bowl, combine the Chana Dal, Toor Dal, Green Moong Dal, Urad Dal, Par-boiled Rice, Raw Rice, and enough tepid water to soak for at least 2 hours.
2. Drain and put in a mixer with about 1/2 cup of water to make a gritty mixture.
3. Area the batter in a deep bowl, cover with a lid and set aside to ferment for 8 hours in a warm place.
4. After fermentation, combine 2 tbsp water, spinach, and salt in a large mixing bowl. Set aside for now.
5. In a small nonstick pan, heat the oil, then add the onions, chilli powder, curry leaves, turmeric powder, and asafoetida and cook for 1 minute over medium heat.
6. Mix the tempering into the batter thoroughly.
7. On a medium flame, heat an appe mould and lubricate it with a little oil.
8. Fill each appe mould with 1 tbsp batter.
9. Cook, using a little oil, until the bottom surface is golden brown, then turn each appe upside down with a fork to cook the other side with a little oil.
10. To make more Appes, repeat with the remaining batter.
11. Serve with sambhar and coconut chutney right away.