Ingredients
1 cup idli rice
1/2 cup chana dal
1/4 cup urad dal
1/8 cup moong dal mogar
1 green chilli
1/2 inch ginger
2 tablespoon dahi
2 table spoon oil
1/2 teaspoon rai
8-10 kadhi patta leaves
Pinch of hing
1 tablespoon grated carrot
2 tablespoon finely chopped capsicum
1 finely chopped onion
1 tablespoon finely chopped cauliflower
Salt to taste
Process
Mix and soak idli rice, chana dal, urad dal and moong dal for 2-3 hours.
Grind it along with green chilli and ginger.
Add salt and dahi and keep it aside to ferment for 8 hours.
Heat oil in a pan.
Add rai and hing and allow it to splutter.
Add kadhi patta and all the chopped veggies.
Add salt and mix well.
Add this to the fermented batter.
Heat appe patra and grease each cup with some oil.
Pour the batter mixed with veggies into each mould
Cover it with a lid.
Let it cook for a minute.
If it is golden in colour from below then flip it and cook it for a minute.
Remove appes from the patra when they are golden from both sides.
Serve hot with coconut chutney.
Chhappann Bhog 