UDID DAL AND RAVA APPO

MY ELDERS ALWAYS USED TO SUGGEST TO HAVE MY BREAKFAST

WELL,WHICH WOULD HELP YOU TO BECOME ENERGETIC FOR THE NEXT FEW

HOUR OF WORK YOU DO. THAT IS RIGHT THOUGH. WHEN YOU BREAK YOUR 

FAST IN THE MORNING AND EAT HEALTHY FOOD IT WILL GIVE YOU 

MORE ENERGY.

THESE APPOS ARE MADE WITH LENTILS.

UDAD DAAL AND RAVA APPO

WHAT YOU NEED:

UDAD DAL - 1/4 CUP ( THE UDAD DAL WAS OF GOOD QUALITY SO I USED 1/4 CUP, YOU CAN USE 1/2 CUP IF YOU WANT)

RAVA - 2 CUPS

SALT - TO TASTE

GREEN CHILLI - -3-4 CRUSHED

GINGER - 1 INCH, CRUSHED

CURRY LEAVES - 2 SPRIGS, CHOPPRD FINELY

UDAD DAL AND RAVA APPO

HOW TO MAKE:

WASH UDAD DAL AND SOAK FOR 3-4 HOURS.

THEN GRIND UDAD DAAL IN A WET GRINDER FOR AT LEAST 15 MINUTES. GRIND ADDING SOME WATER IN BETWEEN. TRANSFER IN A VESSEL. TAKE 2 CUPS WATER, POUR IN THE GRINDER AND CLEAN THE STUCK UDID, TRANSFER THE WASHED FIRST WATER IN SEPARATE VESSEL AND KEEP ASIDE.

ADD SALT TO THE UDAD BATTER AND KEEP FOR FERMENTATION OVERNIGHT.

NEXT DAY ADD 2 CUPS RAVA IN THE WASHED FIRST WATER. MIX WELL.

ADD THIS TO THE UDAD BATTER. MIX THOROUGHLY WITH BIG SPOON TO MAKE THE BATTER SMOOTH AND LUMP FREE. BATTER SHOULD BE LIKE THE CONSISTENCY OF IDLI BATTER.

ADD CRUSHED GINGER, GREEN CHILLI AND CURRY LEAVES. MIX WELL. KEEP FOR 15 TO 20 MINUTES.

HEAT APPE TAVA. WHEN HOT POUR A TSP OIL IN EACH HOLE. POUR BATTER IN EACH HOLE. REDUCE THE HEAT, COVER AND COOK TILL IT IS CRISP. 

NOW REMOVE THE COVER, FLIP THE APPO AND FRY AGAIN TILL CRISP.

SERVE APPO AND GRREN CHUTNEY / COCONUT CHUTNEY / SAMBAR FOR BREAKFAST.