Tangy Masala Vegetable Appe Breakfast Recipe

About this recipe

Tangy Masala Vegetable Appe is a flavorful and nutritious South Indian breakfast dish, perfect for a family meal. Made with a blend of semolina and curd, infused with a medley of vegetables and aromatic spices, this dish is steamed in appe molds to create soft, bite-sized delights that are light yet satisfying. Served with a tangy tomato chutney, these appe are a wholesome way to start the day, combining balanced macros and moderate heat for a perfect morning kick.

Ingredients

• 400 g Curd
• medium Chilli Green Long
• 100 g Salt
• 1 liter Sunflower Oil
• 250 g Carrot
• 100 g Cooking Soda
• 100 g Coriander Leaves
• 100 g Jeera
• 500 g Rava
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 250 g French Beans
• 500 g Capsicum Green

Instructions

1. 1. In a mixing bowl, combine semolina and curd to make a smooth batter. Let it rest for 10 minutes.
2. 2. Add the chopped carrots, capsicum, beans, green chilies, turmeric powder, red chili powder, and salt to the batter. Mix well.
3. 3. Heat 1 tablespoon of oil in a pan and temper with mustard seeds and cumin seeds. Pour the tempering into the batter and mix thoroughly.
4. 4. Add baking soda to the batter and gently mix to activate it. The batter should be light and airy.
5. 5. Heat an appe pan and lightly grease each mold with oil. Pour spoonfuls of batter into each mold, filling it about 3/4th full.
6. 6. Cook the appe on medium heat for about 3-4 minutes on each side until golden brown and cooked through. Flip them using a spoon for even cooking.
7. 7. To prepare the chutney, heat 1 teaspoon of oil in a pan and add mustard seeds. Once they crackle, add chopped tomatoes, tamarind paste, jaggery, red chili powder, and salt. Cook until the tomatoes soften and the chutney thickens.
8. 8. Serve the hot appe with the tangy tomato chutney for a delightful breakfast experience.