Beetroot Appe

INGREDIENTS

• 1 cup semolina (rawa) 
• 2 tablespoons curd 
• 1 tablespoon each finely chopped capsicum, onion, carrot, green beans and coriander leaves 
• 1 green chilli, chopped 
• ½ cup beetroot purée 
• ½ sachet fruit salt (like Eno) 
• 3 to 4 curry leaves, torn up 
• ¼ teaspoon mustard seeds 
• Salt to taste 
• 1 tablespoon oil 

METHOD

• Add the semolina, curd and beetroot purée in a large mixing bowl and mix well. 
• Add the finely chopped capsicum, onion, carrot, green beans, coriander leaves and green chilli and some salt and mix. 
• Then add ¼ cup water and mix till it forms a thick batter of pouring consistency. 
• Cover it and keep it aside for the next 10 to 15 minutes. After 15 minutes, the batter would have soaked up all the water. If the batter is thick, add some more water. 
• In a tempering vessel, add the oil. Once it is hot, add the mustard seeds. When they start to sizzle, add the torn up curry leaves. 
• Add the tadka to the mixture and mix it well. Now add the fruit salt and mix it vigorously. The batter is ready. 
• Grease the appe pan and heat it. Once it’s hot, add a teaspoon of batter in each of the cavities. 
• Cover with a lid and cook on a low flame for 3 to 4 minutes or until the bottom of each appe is golden brown in colour. 
• Flip the appes and cook for another 2 to 3 minutes. Place the appes on a plate and serve hot.