One of the popular breakfast in Konakni households. This is my fav too... Appos become crispy outside and soft inside, when you add oil before pouring the batter in the Appo Tava.
WHAT YOU NEED:
Urad dal 1/4 cup
Raw rice 1 12 cup
Red rice /ukdo rice 1/4 cup
Methi seeds 9-10 seeds.
Salt to taste
HOW TO MAKE:
Wash udad dal, 2 types of rice and methi seeds and soak in enough water for 4 to 5 hours.
Grind soaked dal, rice with some water to a very fine batter.
To ferment keep the batter overnight.
Add salt to the batter before going to bed.
Next day stir well with ladle. Add some water if needed.
Heat Appo Tava on a high flame.
Pour 1 tsp oil in each hole and fill the Appo batter.
Reduce the flame to medium and cover the lid.
Open the lid after 2 minutes, flip the appos and fry or cook them till done.
Remove them and follow the procedure and do the same process.
This goes well with any coconut chutney, sambar and butter.
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| APPO WITH COCONUT CHUTNEY AND BUTTER |
WHAT YOU NEED:
Urad dal 1/4 cup
Raw rice 1 12 cup
Red rice /ukdo rice 1/4 cup
Methi seeds 9-10 seeds.
Salt to taste
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| APPOS ON THE TAVA..... |
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| READY TO EAT..... |
HOW TO MAKE:
Wash udad dal, 2 types of rice and methi seeds and soak in enough water for 4 to 5 hours.
Grind soaked dal, rice with some water to a very fine batter.
To ferment keep the batter overnight.
Add salt to the batter before going to bed.
Next day stir well with ladle. Add some water if needed.
Heat Appo Tava on a high flame.
Pour 1 tsp oil in each hole and fill the Appo batter.
Reduce the flame to medium and cover the lid.
Open the lid after 2 minutes, flip the appos and fry or cook them till done.
Remove them and follow the procedure and do the same process.
This goes well with any coconut chutney, sambar and butter.
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