![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/197076/pong.jpg)
I have adapted this from the web
Ingredients
1 cup rice
1/2 cup mung dal
4 spring onions
2/3 chillies
2 cloves garlic - crushed
1/2 inch ginger grated
1 table spoon of finely chopped coriander
1 table spoon of fenugrek (methi)
½ teaspoon of turmeric and salt taste
1/4 teaspoon Sodium Bicarbonate
![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/846950/IMG_2263.jpg)
Soak the mung beans and rice overnight. Grind, the batter should be quite thin (like pancake batter) and add everything except the Sodium bicarbonate mix thoroughly and leave for 4-5 hours.
![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/901178/IMG_2269.jpg)
![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/517588/IMG_2275.jpg)
Add the sodium bicarbonate mix.
Heat the appam pan, spray so oil when hot,
add 1 spoonful of batter/veg mix to each well, cover and cook for about 5 minutes, turn over and cook for a few minutes.
![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/756280/IMG_2300.jpg)
![](http://photos1.blogger.com/x/blogger2/2897/235226675532294/320/479814/IMG_2302.jpg)
We served it with Chachi's green coconut chutney (recipe to follow).
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