Since we were kids, we all in our family loved this dish. And i can't believe that i didn't try it earlier.. But today when I tried it, it turned out as good as mom's mainly because i telephoned almost three four times to mom to ask all the details :)
Aappe
Ingredients
1/2 cup Udid daal
1/2 spoon harbar daal
3 cup idli rawa
Salt to taste
Method
- Mix harbara daal and udid daal and soak it for 12 hours
- Also soak idli rawa separately for 12 hours
- After 12 hours grind daal in a mixie removing water from it to get fine paste
- To this paste add idli rawa and again grind to get fine paste
- Keep aside this paste for 12 hours
- In the morning heat the aappe pan and add this mixture in it
- Cook both sides of the aappe on medium flame and serve hot with the coconut chutney
Notes
During winter days, it takes time for batter to be ferment in 12 hours, so boil water in a pot and keep pot containing the grinded paste on top of this pot.
Use non-stick aappe pot for better results, it doesn't even need oil. Other aappe pots needs oil and batter might stick to the pot resulting in a little mess.
Coconut Chutney
Ingredients
1/2 Coconut
Handfull of corriander leaves
4 spoon of chana
1 green chilli
1 tea spoon sugar
Salt to taste
Method
- Grate the coconut
- In a mixie, add grated cocounut, corriander leaves, chana, green chilli, sugar and salt and grind it
- Add little water if required while grinding to get chutney
Notes
In this chutney, chana daal(without cover) is optional but it gives nice taste to the chutney
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