This recipe is loaded with goodness and makes a great power packed breakfast. It’s gluten free and loaded with veggies. You can also have a variation with Italian seasoning and add a bit of cheese in the centre if serving to kids. Even dosas come out crisp and yummy. So it’s really a very versatile batter which gives you the opportunity to play around with flavors.
Ingredients :
- 2 cups yellow moong dal
- 1 cup little millet
- 1 tsp flax seed
- 1 inch ginger
- 2-3 green chilly
- White sesame seeds
- Grated carrot and chopped onion
- 2-3 tbsp chopped coriander
- Salt to taste
How to make:
1. Soak the dal, millet and flax seed for 5/6 hours.
2. Grind into a fine paste with chilly, ginger and salt.
3. Let it ferment overnight or 6/7 hours
4. Add the veggies and coriander( I have also added beet root powder to it . Optional)
5. Heat a appe pan. Grease it
6. Add a little sesame seed in each cavity.
7. Once it splutters add the fritter batter .
8. Cook till light brown on one side
9. Flip over to the other side and cook
10. Serve hot with a green chutney or ketchup.
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