Ingredients
- ¾ cup yellow split channa dal
- 1 tablespoon oil
- 1 teaspoon urad dal
- 10-12 curry leaves/patta
- Pinch of asafoetida/hing
- ½ teaspoon turmeric/haldi powder
- ½ teaspoon red chilli powder
- 2 cups chopped French beans
- Salt to taste
- ½ cup fresh grated coconut
- Coriander leaves/kuthmir for garnish
Preparation
- Mix urad dal, fenugreek seeds and rice along with a little salt.
- Soak in water and leave overnight to ferment.
- Next morning drain the excess water and grind well.
- Add a teaspoon of water to form a smooth batter and transfer to a bowl.
- Heat oil and add finely chopped curry leaves, onions, green chillies; also add cumin seeds and mustard seeds and Saute. Pour into bowl and mix.
- Grease the holes of a paniyaram/appam pan with oil over a medium flame.
- Pour the batter into the holes and drizzle oil over the edges.
- Cover with lid and allow to cook for 5-7 minutes.
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When the balls have risen and have turned fluffy, turn off the flame. Scoop out the balls and transfer them to a serving dish.
Serve with coconut or mint chutney.