Ingredients
1) Chana Dal / Bengal gram – 2 tablespoons
2) white rice – 1/2 cup
3) Moong dal whole / green gram whole – 1/2 cup
4) Green chilli – 4
5) shallot – 3-4
6) few curry leaves
7) cumin seed- 1teaspoon
8) Asafoetida powder – 1/2 teaspoon
9) salt to taste
10) oil – 1 tablespoon
11) mustard seed – 1 teaspoon
12) cumin seed – 1teaspoon
13) dried chilli – 3
14) white sesame seeds – 1 tablespoon
15) few curry leaves
Preparation
Wash pulses well and soak it for 5 hrs.Then add it to a mixie jar with green chilly,curry leaves,cumin,salt and hing, then grind it into fine paste, rest the batter for 4 hrs. Take small bowls, brush it with oil, pour the batter, and cook it in a steamer.Heat oil in a pan, add mustard,let it pop, then add cumin, dry red chilly, curry leaves and sesame seeds,roast it for 1 minute, then coat appam with it.
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