When I woke up in the morning, it looked very cloudy and gloomy, exactly the situation where you don’t want to get up from the bed, keep aside make breakfast and pack a lunch. But the love for cooking always does the trick. I woke up with a recipe in mind that always work on these days where doing something tedious in the mornings is not acceptable to your body.
Why not make something that can be made with least efforts, can be cooked at a fast, and very satisfying to the soul with full contentment to the stomach – breakfast. It is a less oil recipe and can be made with no oil. So that makes it awesome for calorie conscious people. Instant semolina appe/ dumplings comes to mind every time I have to prepare something delicious with least efforts and quickly.
Already in motion for preparing the first meal of the day, my mind was racing for lunch ideas. Since it was photography day, I had to plan my day so as to leave some time for it after cooking.
So, I put semolina for soaking to make appe/ semolina dumplings. I also soaked my already ground Idli flour for making stuffed idli in lunch. You will find the recipe in my next blog.
Instant semolina appe are easy to cook and leaves enough time for running other errands around the house. So perfect for those busy days when you have to make something that will keep you full for another 4 hours. It is equally good for a packed lunch along with salad and a fruit.
You need semolina, yogurt, chilies, ginger, baking soda and water for this recipe. Semolina is available in three sizes. I have used the bigger sized one which is dry roasted in pan before I soak them in Yogurt and water.
It can be prepared in 35 – 40 minutes. You will require the appe pan which has cavities for cooking them. I have used a pan with 12 cavities so I have enough appe prepared at one time. You get smaller sized ones too.
2 cups semolina
3/2 cup yogurt
4 green chilies
1 inch ginger
10 g eno salt/ baking soda
salt to taste
2 tbsps oil
1.5 and cups and more water
Add yogurt to roasted semolina in a bowl. Add the water and mix it well. Keep aside for 15 minutes.
Grind the green chilies and ginger.
Check the batter after 15 minutes. Semolina has a tendency to pull water and so the batter becomes slightly thick and not in a smooth pouring consistency. If so then add a little water and mix it well. The batter should be like cake consistency.
Put the appe pan for heating on full flame on a medium size burner.
Add chilie ginger paste in the whole batter. Transfer half of the batter in a separate bowl and add 4 g eno salt/ baking soda and salt to taste.
Add 4- 5 drops of oil in each cavity. Add small spoon full of batter up to the rim of each cavity. Cover it and let it cook for 15 minutes. Reverse each appe and let it cook for another five minutes. Take them out and serve it with Malgapudi chutney.
Repeat the process with remaining half batter.
If you want to pack it for lunch, I would suggest to give the appe’s a tempering in oil with mustard seed, curry leaves, asfoetida and red chilies. Pack it with coconut chutney or malgapodi chutney and a portion of salad to balance the meal.