Are you looking for a quick South Indian breakfast? Try these beetroot appe made from dosa batter. It helps keep you full for longer and is light in the stomach. Tap to read the recipe!
Ingredients
One cup of rice, one small beetroot, one-fourth cup urad dal, one-fourth cup fenugreek seeds, one-fourth cup grated coconut, one green chilli, one-fourth tablespoon mustard seeds, a half cup oil, one sprig of curry leaves, salt to taste, and water.
Prepare beetroot puree
Start by peeling and washing the beetroot. Grate the beetroot into thin threads and grind it with water into a smooth puree.
Blend ingredients
Take a mixer and add soaked rice, beetroot puree, urad dal, fenugreek seeds, grated coconut, green chillies, and water. Blend it into a smooth paste.
Ferment batter
Now, transfer the batter into a glass bowl and cover it with a muslin cloth. Let the ferment overnight. Add a teaspoon of ENO for instant fermentation.
Prepare to temper
Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves. Cook it until it starts to sputter. Add it to the batter.
Cook appe
Heat the pan and grease it with oil or butter. Pour the batter inside and cook the appe from both sides until golden brown and crisp.
Serve the appe
Once the beetroot appe are cooked nicely, serve them with coconut chutney and sambhar on the side.
Information credits
This recipe is taken from chef Ranveer Brar’s official website, @ranveerbrar.com.