Ingredients:
Rice -1 cup
Split black gram skinless (dhuli urad dal) – 1/4 cup
Chana Dal – 1 Teaspoon
Udad Dal – 1 Teaspoon
Salt to taste
Oil 2 teaspoons + for cooking
Chopped Onion – 1 small
Oil 2 teaspoons + for cooking
Chopped Onion – 1 small
Chopped Green chilli – 1
Mustard seeds – 1/4 teaspoon
Cumin seeds – 1/4 teaspoon
Curry leaves 20-25
Method:
Soak rice and urad dal separately at least 5 hours. Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment overnight.
Add salt and mix well.
Heat 2 teaspoons oil in a small non stick pan. Add mustard seeds and cumin seeds to the oil and let them splutter.
Add Chana dal and udad dal.
Add curry leaves, onion and green chillies and sauté for 2-3 minutes.
Add this tempering to the batter and mix well.
Place a Appe tawa on medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle a few drops of oil along the sides and cook for 4-5 minutes till the underside is lightly browned. Turn them over using a spoon and drizzle a little more oil and continue to cook until both the sides are evenly cooked.
Serve hot with coconut chutney or tomato catch up or fudina daniya chatni..