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pulse appe recipe | mixed dal appe | dal vegetable rice appe | South Indian breakfast |


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Pulse Appe ( Idlis and Dosas)

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pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images.

pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe.

When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare!

mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney.

You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time.

Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste.

Enjoy pulse appe recipe | mixed dal appe | dal vegetable rice appe | with step by step photos.

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Pulse Apple, Mixed Dal Appe recipe - How to make Pulse Apple, Mixed Dal Appe

Soaking time:  2 hours   Preparation Time:    Fermenting Time:  8 hours   Cooking Time:    Total Time:     30Makes 30 appes
Show me for appes

Ingredients

For Pulse Apple
5 tbsp chana dal (split bengal gram)
2 tbsp toovar (arhar) dal
1/2 tbsp green moong dal (split green gram)
1/2 tsp urad dal (split black lentils)
1/4 cup parboiled rice (ukda chawal)
1/4 cup raw rice (chawal)
1/2 cup chopped spinach (palak)
salt to taste
1/2 tbsp oil
1/4 cup finely chopped onions
1/2 tsp chilli powder
3 curry leaves (kadi patta)
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
oil for greasing and cooking

For Serving With Pulse Apple
 sambhar
coconut chutney
Method

For pulse apple
    For pulse apple
  1. To make pulse apple, combine the chana dal, toovar dal, green moong dal, urad dal, par-boiled rice, raw rice and enough lukewarm water in a deep bowl and keep aside to soak for at least 2 hours.
  2. Drain and blend in a mixer to a coarse mixture using approx. 1/2 cup of water.
  3. Transfer the batter into a deep bowl, cover with a lid and keep aside to ferment in a warm place for 8 hours.
  4. After fermentation, add 2 tbsp of water, spinach and salt and mix well. Keep aside.
  5. Heat the oil in a small non-stick pan, add the onions, chilli powder, curry leaves, turmeric powder and asafoetida and sauté on a medium flame for 1 minute.
  6. Add this tempering to the batter and mix well.
  7. Heat an appe mould on a medium flame and grease it using a little oil.
  8. Pour 1 tbsp of the batter into each appe mould.
  9. Cook, using a little oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil.
  10. Repeat with the remaining batter to make more appes.
  11. Serve the pulse apple immediately with sambhar and coconut chutney.

Pulse Apple, Mixed Dal Appe recipe with step by step photos

like pulse appe
  1. like pulse appe recipe | mixed dal appe | dal vegetable rice appe | then see our collection of appe recipes and some recipes we love.    

what is pulse appe made off?
  1. what is pulse appe made off? mixed pulse appe is made from 4 dals, raw rice, rice, onions, spinach and a tempering of spices.

batter for pulse appe
  1. You need to prepare the batter the prevoius evening. In a bowl put 5 tbsp chana dal (split bengal gram).
  2. Add 2 tbsp toovar (arhar) dal.
  3. Add 1/2 tbsp green moong dal (split green gram).
  4. Add 1/2 tsp urad dal (split black lentils).
  5. Add 1/4 cup par-boiled rice (ukda chawal).
  6. Add 1/4 cup raw rice (chawal).
  7. Add enough lukewarm water.
  8. Cover and soak for at least 2 hours.
  9. This is what it looks like after 2 hours.
  10. Drain and place in a blender.
  11. Add 1/2 cup water.
  12. Blend to a coarse mixture.
  13. Transfer the batter into a deep bowl.
  14. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste.
  15. This is what the batter looks like after 8 hours.
  16. Add 2 tbsp of water.
  17. Add 1/2 cup chopped spinach (palak).
  18. Add salt to taste. We used 1 tsp salt.
  19. Mix well.
  20. Keep aside.

tempering for batter for pulse appe
  1. Heat 1/2 tbsp oil in a non stick pan.
  2. Add 1/4 cup finely chopped onions.
  3. Add 1/2 tsp chilli powder.
  4. Add 3 curry leaves (kadi patta), chopped.
  5. Add a pinch of turmeric powder (haldi). We used 1/4 tsp haldi.
  6. Add a pinch of asafoetida (hing). We used 1/4 tsp hing.
  7. Sauté on a medium flame for 1 minute.
  8. Add this tempering to the batter.
  9. Mix well.

making pulse appe
  1. To make pulse appe recipe | mixed pulse appe | dal vegetable rice app | heat an appe mould on a medium flame and grease it using a little oil.
  2. Pour 1 tbsp of the batter into each appe mould.
  3. While cooking appe, grease the sides with of the appe with a brush. 
  4. Cook using little oil till they turn golden brown in colour on the lower surface.  As soon as the appe starts leaving the sides and can be flipped over your appe is ready to flip over. This will take 2 to 3 minutes to do. Always cook on a medium flame or else they will not cook well and may also get burnt. 
  5. Check if bottom of appe is gloden brown by using a wooden appe stick or a butter knife. 
  6. Turn each appe upside down using a butter knife or wooden appe stick.
  7. Flip and cook till they turn golden brown in colour from the other side. This will take 2 to 3 minutes to do. Always cook on a medium flame or else they will not cook well and may also get burnt. pulse appe is ready. Make again to make a total of 24 pulse appe.
  8. Serve pulse appe | mixed dal appe | dal vegetable rice app hot with coconut chutney or green chutney.

tips for pulse appe
  1. Have pulse appe | mixed pulse appe | dal vegetable rice app for a healthy South Indian breakfast or South Indian snacks.
  2. Always cook appe on a medium flame or else they will not cook well and may also get burnt. 
  3. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste. 
     
Accompaniments

Coconut Chutney ( Idlis and Dosas) 

Nutrient values (Abbrv) per appe
Energy31 cal
Protein1 g
Carbohydrates4.6 g
Fiber0.5 g
Fat0.9 g
Cholesterol0 mg
Sodium3.1 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Reviews

Pulse Appe ( Idlis and Dosas)
5
 on 08 Mar 16 05:07 PM


Mam...what do u mean by par boiled rice?
Reply
| Hide Replies
Tarla Dalal    Hi Swechha. You can click on the blue link of the ingredient and it will give you the answer. Here is the link http://www.tarladalal.com/glossary-par-boiled-rice-538i
Reply
09 Mar 16 10:32 AM
Pulse Appe ( Idlis and Dosas)
5
Archana M
 on 05 May 15 05:07 PM


Pulse appe, a nutrious appe with goodness of pulse, made it in healthy way to have a south indian appe. The tempering added to the appe makes it so flavorful and tasty. I love the taste of this, its too good, but have it immediately when it is hot.
Reply