Recipe – Rice Appe in Muffin tray / Baked Rice Appe
Prep Time: 10 minutes
Cook Time: 20 Minutes
- Idli Batter: 1 Cup
- Rava (Sooji / Semolina): ¼ Cup
- Water: as required
- Salt: 1 teaspoon or to taste
- Red chili powder: ½ teaspoon
- Onion: ½ of a medium sized, finely chopped
- Tomato: 1 medium sized, finely chopped
- Green chili: 1, finely chopped
- Ginger: ¼ inch piece, finely chopped
- Garlic: 2 cloves, finely chopped
- Ajwain (carrom seeds): ¼ teaspoon (optional)
- Coriander leaves: 1 tablespoon, chopped
- Oil: 1 teaspoon and as required for greasing
- Baking Powder: 1 teaspoon
- Baking Soda: ½ Teaspoon
- In a bowl, add idly batter, sooji, salt, red chili powder, ajwain and coriander leaves. Whisk well and Keep aside. Batter consistency should be like toothpaste or thick idly batter. If required then only add some water.
- In a small pan heat 1 teaspoon oil. Saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
- Preheat the baking oven to 350 F or 180 C
- Grease all molds of the mini muffin tray with oil
- Add baking powder and baking soda in the batter and mix well.
- Fill ¾th of each mold with the batter.
- Place the muffin tray in the middle rack of the oven.
- Bake for 20 minutes or till light golden brown.
- Take out and let it cool for 10 minutes.
- Now using a knife or spoon, take out the muffins carefully.
- Serve hot with chutney or ketchup.
- Instead of baking, you may make this recipe in appe pan on cooktop as well.
Recipe – Fried Momos / Crispy Veg Dumplings
Prep Time: 1 hour
Cook Time: 25 Minutes
Serves: 18 Momos (Serves 3 people)
For the dough
- All-purpose flour / Plain flour (maida): 1 ½ cup
- Salt: ¼ teaspoon
- Oil: 1 Tablespoon
- Water: as required
For the Veg Stuffing
- Carrot: ¼ cup, grated
- Cabbage: 1 cup, finely chopped
- Bell pepper: ¼ cup, finely chopped
- Onion: 1 medium size, finely chopped
- Garlic: 1 teaspoon, finely chopped
- Oil: ½ tablespoon
- Salt: ½ teaspoon or to taste
- Soy Sauce: 1 Teaspoon
- Black Pepper powder: ½ teaspoon
- Oil: For deep frying
- Momo Chutney: 1 cup
- Take the dough ingredients: flour, salt and oil in a bowl and mix well. Using water knead a soft dough. Cover it with a wet cloth and keep aside for minimum 1 hour.
- Heat ½ tablespoon oil in a pan
- Saute garlic and onion for 1 minute. Then add carrot, cabbage, bell pepper, salt and mix well. Saute the vegetables for 6-7 minutes. Do not cover the pan.
- Add soy sauce and black pepper powder and saute for 2-3 minutes or till the mixture is dry.
- Turn off the heat and let it cool. Now divide the stuffing into 18 equal portions.
- Take the dough and divide into 18 equal portions. Roll each portion into ball.
- Roll each ball into 3-inch diameter circle. Use dry flour or oil if required while rolling. Make sure the edges are thinner than the center part. You may use your finger to make the edges thinner.
- Add one portion of the stuffing in the middle of the rolled dough. Apply little water over the edges. Lift one edge and start pleating, join the pleats in the center
- Likewise make all the 18 momos and place them on a plate. keep the momo plate in fridge for 15 minutes.
- Heat oil for deep fry.
- Now deep fry the momos until golden brown and crispy. take the out on a kitchen napkin.
- Serve hot with momo chutney.
For all the Uttapam or Uttapa lovers like me, here is the ultimate Uttapam-Thali with 5 different uttapas: