Colourful Appams with Roasted Chana Dal - Sesame Seed Chutney

Lazy Sunday morning and my daughter woke up insisted ‘eating’ her breakfast and not drinking it. (At 5yrs of age she has a mind of her own). I scratched my brains a lot to think about something instant to make. Opened the refrigerator and saw just a bowl of brown rice idli batter remaining which wouldn’t be sufficient for us. Also there were very little soaked sesame seeds left.
After lot of deliberations, born were these colourful APPAMS with Roasted chana dal- sesame seed chutney. These were a hit and my daughter made me promise that I would make these for here tiffin next week.
For today’s recipe I used grated pumpkin, carrot, radish, beetroot and finely chopped onion and tomatoes. There were more veggies and little idli batter just for binding.

Ingredients for Appam

  • 1 bowl brown rice idli batter
  • 2 bowls grated vegetables (pumpkin, Carrots, beetroot, radish)
  • Finely chopped onions and tomatoes
  • 1 green chilli, finely chopped
  • 1/2 tsp dried mixed herbs
  • coriander leaves
  • Sea salt to taste

Ingredients for Chutney

  • 1/4 cup roasted chana dal
  • 2-3 tbsp soaked sesame seeds
  • 4-5 cloves peeled garlic
  • 2 dried red chillies
  • 1 tsp lemon juice
  • 1/2 tsp asafoetida
  • 1 tsp dried date powder (optional)
  • Sea salt to taste

Method for Chutney

  1. Grind all the ingredients together in a fine paste in a chutney grinder.

Method for appam

  1. Mix all the ingredients together.
  2. Cut an onion and rub it on the appam mould. Add a tablespoon of mixture in each well. Cover and cook. Flip the appam and cook till the sides are brown.
    Serve hot.
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