The Kitchen Diaries16

Green Moong appe  Ingredients: 1 cup green moong dal (mung beans), soaked for at least 2 hours 1/2 cup grated carrot 1/2 cup chopped onion 1/4 cup chopped coriander leaves 1 green chili, finely chopped 1 tsp grated ginger Salt to taste 1/2 tsp cumin seeds 1/2 tsp baking soda Oil for cooking Instructions: Drain the soaked green moong dal and grind it to a smooth paste using a blender or mixer grinder. Transfer the dal paste to a mixing bowl and add grated carrot, chopped onion, coriander leaves, green chili, grated ginger, cumin seeds and salt to taste. Mix well to combine. Add baking soda to the mixture and mix well again. The batter should be thick and smooth. Heat the appe pan on medium heat and add a few drops of oil into each cavity. Spoon the batter into each cavity of the pan, filling it about 3/4 full. Cover the pan with a lid and cook for about 2-3 minutes or until the bottom of the appe turns golden brown. Flip the appe over using a spoon or fork and cook for another 1-2 m...

Oats Idlis   Ingredients : 1 cup rolled oats 1 cup semolina (rava/sooji) 1 cup yogurt 1/2 cup water (or as needed) 1 tsp mustard seeds 1 tsp cumin seeds 1/2 tsp urad dal 1/2 tsp chana dal 1/2 inch ginger, grated 1-2 green chilies, finely chopped 1/4 cup grated carrots1/4 cup chopped cilantro Salt to taste Oil for greasing the idli molds Instructions : Dry roast the oats in a pan until they turn slightly brown and crisp. Allow them to cool and then grind them into a fine powder in a blender. Heat a little oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the dals turn golden brown. Add the grated ginger and chopped green chilies and fry for a few seconds. Add the semolina and roast until it turns golden brown and fragrant. Take off the heat and let it cool. Mix together the roasted oats powder, semolina mixture, yogurt, grated carrots, cilantro, and salt. Add water as needed to make a batter of idli batter consistency. Let the batter rest for 10-15 ...

Moong Dal Cheela  Ingredients : 1 cup moong dal (yellow lentils) 1/2 cup water 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp red chili powder Salt to taste 1/2 cup grated carrots 1/4 cup chopped onions 1 green chili, finely chopped 2 tbsp chopped cilantro Oil for cooking Instructions : Soak the moong dal in water for 3-4 hours. Drain the water and rinse the dal thoroughly. Blend the dal with 1/2 cup water to make a smooth batter. Add more water if needed to make a pancake-like consistency. Add the cumin powder, coriander powder, red chili powder, and salt to the batter and mix well. Add grated carrots, chopped onions, green chili, and chopped cilantro to the batter and mix well. Heat a non-stick pan on medium heat. Add a little oil to the pan and spread it around. Pour a ladleful of batter onto the pan and spread it out in a circular motion. Cook for 2-3 minutes until the bottom is golden brown. Flip the cheela over and cook the other side for another 2-3 minutes. Serve hot...