Appe

Paddu is an Indian dish made by steaming batter using a mould. It is named variously kuzhi paniyaram, paniyaram, paddu, guliyappa, yeriyappa, gundponglu, gunta ponganalu, or Tulu: appadadde, appe. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa.

This dish comes from the state of Tamil Nadu and is made using specific mold called paniyaram pan available in markets from leading cookery and utensils companies. Kuzhi Paniyaram recipe includes mostly the rice batter, however to make it slightly more interesting I added some onions, tomatoes and chili to the batter.

Ingredients

• Rice idli mix. M.T.R idli 200 grams pack.
• Appe Pan
• Curd 
• Finely chopped onions
• 2 green chilies
• Green coriander
• grated carrot
• Green peas
•  Oil

Procedure

• Oil Prepare the batter by adding curd, onions, green chilli, green coriander, peas, carrot .
• Heat the oil in Appe pan
• Add 1 tbsp of batter in it 
• Wait for 2-3 min
• Turn the side of Appe with fork
• Serve hot with green chutney of sauce.

Keri Channa Dal Dry

                     Kairichi Channa Dal Dry

                                                               (Maharashtrian style)

                                                       Channa dal & raw mango hash

Celebrate Chaitra Mahotsav

A tasty mash made with coarsely ground chana dal and grated raw mango which is seasoned with mustard seeds. Maharashtrian Style Kairichi Dal Recipe (Chana Dal and Raw Mango Hash) is a delicious side dish that is popular in Maharashtra. It is made by coarsely grinding with chana dal and tossed with grated mango and coconut. The recipe has few ingredients that needs less time for cooking as well. If you have some extra raw mangoes at home then you can create this wonderful recipe in no time. Serve the Maharashtrian Style Kairichi Dal Recipe along with raita, phulka and Danyachi Amti Recipe to make your lunch meal scrumptious. 

Ingredients

• 1 cup channa dal(Bengal gram dal). Soaked for 1 hour.
• 1 Mango raw grated.
• 2 tablespoon fresh coconut grated.
• 1/4th tsf Turmeric (haldi)
• 1 green chilli chopped
• Green coriander leaves chopped
• salt to taste
• Asafoetida (Hing)

Preparation

• We first soak the channa dal in water and keep it for 1 hour.
• Drain the water and blitz it in a mixer till it turns into a course mixture.
• Heat a sauce pan in oil 
• Add mustard seed and hing and allow it to splutter for 10 seconds.
• Add coarsely ground channa dal, grated mango . coconut turmeric green chilli and sauté well.
• Add salt and check for seasoning.
• At the end you can finish it off by adding some chopped coriander leaves.
• And sprinkle with grated coconut.
• Serve the Maharashtrian style kairichi dal recipe along with raita phulka and dhanyachi amti recipe. 

Tempering

• chana 1 teaspoon mustard seed or rai
• 1 pinch Asafoetida Hing