High Protein Dal Appe With Coconut Chutney

PREPARATION

1. In a bowl, add 80 grams pigeon peas, 80 grans red lentils, 100 grams split yellow mung beans and 500 milliliters water. Soak for 40 - 45 minutes.
2. To prepare the chutney, blend fresh coconut, roasted Bengal gram, roasted curry leaves, green chili, ginger, salt, and 100 milliliters water until smooth. Set aside.
3. Heat 1 tablespoon oil in pan, add 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, and 1/4 teaspoon asafoetida. Sauté for 30 seconds then, remove from the heat.
4. In another blender, add soaked lentils, 1 teaspoon green chili and 60 milliliters water. Blend until smooth batter.
5. Transfer the blended mixture to a bowl, add 80 grams grated carrots, 80 grams grated cabbage, 100 grams grated low fat paneer, 1 tablespoon coriander, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, and 1 teaspoon salt. Mix well.
6. Pour the prepared tempering over the mixture and mix well.
7. Add 1/2 teaspoon fruit salt and mix well.
8. Grease an appe pan with a little oil. Pour the batter into each mould, filling them about 3/4 full. Cook over medium heat for 2–3 minutes.
9. Flip each appe using a skewer or chopsticks. Cook for another 2–3 minutes or until golden brown and crispy. Remove from the pan.
10. Serve hot with prepared coconut chutney.