This is another raagi recipe – the best thing about this is it uses urad daal (uddin bele) and ragi. So it is a dish that has high protein and iron. And it is tasty too.
Ingredients:
1 cup udid dal, 1 ½ cups ragi flour, 1 tablespoon gram dal (chana daal), 1 teaspoon methy seeds, salt to taste.
Process:
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Soak udid dal for 4 – 5 hours along with gram dal and methy seeds.
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Grind the above to a fine batter in a grinder.
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Mix ragi flour to it to get a batter of idli consistency.
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Keep it for for 4-5 hours.
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Now add salt for taste and mix well.
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Transfer to hot appum tawa (puddin mune or paddin mani) cavities by adding one spoon oil to each cavity and bake on low fire by covering with steel cover.
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After baking one side remove the cover and turn each of the appum (pud) upside down and bake the other side for 1-2 minutes till crisp and golden brown in color.
Tips and Tricks:
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You can ferment the ground mixture by placing in oven with just oven light on.
Typically Served With:
Serve hot with coconut chutney
Filed under: Snacks, Spicy Snacks | Tagged: aappe, apam, appam, appey, chana, daal, gundpongla, menthe, pad, raagi, ragi, urad
Hello Harsha,
I am Anupama,born and brought up in Bijapur.I am pleased to see my familiar nomenclature ‘pud’.I shall try this dish.
Thank you