Millet appe with fresh coconut chutney

 

Ingredients

Millet Appe

250 g little millet

80 g split dehusked black gram lentil (urad dal)

½ tsp fenugreek seeds

1 tsp salt

Fresh coconut chutney

125 g fresh coconut

60 g soaked split chickpeas (chana dal)

1 or 2 green chillies

1 tsp black mustard seeds

8–10 curry leaves

1 dried red chilli

salt, to taste

1 tbsp cooking oil (preferably sesame oil, coconut oil, ghee or clarified butter)

water

Preparation

Millet Appe

1. In two separate bowls, place the millet and lentils (3:1 ratio of millet to lentil), and fenugreek seeds. Thoroughly wash them and let them soak in fresh water for 6–8 hours. After soaking, discard the water and rinse again with fresh water.


2. Next, prepare the avocado emulsion. Blend the avocado with 5 g olive oil in a food processor until it reaches the desired consistency. Blend the soaked millet, lentils and fenugreek seeds together, using as little water as possible, until you obtain a smooth batter


3. Transfer the batter to a large bowl, leaving some room for it to rise. Add 1 tsp of salt to the batter and let it sit at room temperature for 8–10 hours to allow fermentation. The fermentation time may vary depending on the temperature of the environment.


4. Mix the fermented batter well and transfer it to a greased appe pan.


5. Steam the batter in the appe pan on low heat for about 5–7 minutes. Flip the appe once to ensure they cook evenly on both sides.


6. Serve the appe with fresh coconut chutney.

Fresh coconut chutney

1. Start by chopping fresh coconut into very small pieces or grate it


2. Wash the split chickpeas, and let them soak in water for a minimum of 1 hour.


3. Roast the drained chickpeas in a little oil until crispy and golden brown. You can use roasted peanuts as a substitute.


4. In a food processor, add the chopped coconut, roasted chickpeas, green chillies and salt, along with some water, and blend into a smooth paste.


5. Heat cooking oil in a small pan, add black mustard seeds, curry leaves, and a dry red chilli. Sauté for a few seconds.


6. Pour the mustard seed mix over the coconut chutney and mix well.

About the chef

Shreya Futela

India

Shreya is a seasoned cook who loves to curate healthy recipes for her family and friends. For her interest in healthy cooking and giving back to the community, the former IT consultant is currently taking a course in nutrition science. She posts easy and interesting ways to include millets into diets on Instagram.