DAL APPE WITH TANGY SPICY TOMATO CHUTNEY
Post Festive Detox Weight Loss Recipe Ep. 8
Stop scrolling! 🛑 This is the post-festive reset you’ve been looking for. Welcome to Episode 8 of my Detox & Weight Loss series! I’m making insanely delicious HIGH PROTEIN Dal Appe that are crispy on the outside, soft on the inside, and use barely any oil. 💥 Paired with a smoky, spicy charred tomato chutney, this combo is an absolute flavor explosion! This is how I do healthy! It’s the perfect guilt-free snack, breakfast, or tiffin box treat that will keep you full and energized for hours. Ditch the boring diet food and try this—you won’t believe it’s this good for you! Recipe is a must-try! 🔥
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For the Appe Batter –
* Masoor Dal (Red Lentils): 1/2 cup, soaked
* Chana Dal (Bengal Gram): 1/2 cup, soaked (Reserve 1 tbsp of soaked dal from this)
* Water: 3 tbsp (for blending, add more only if necessary)
* Salt: To taste
* Dhania Powder (Coriander): 1.5 tsp
* Kashmiri Mirchi Powder: 1.5 tsp
* Haldi (Turmeric): 1/2 tsp
* Hing (Asafoetida): 1/2 tsp
* Raw Potato: 1 medium, grated
* Ginger: 1 small piece, finely chopped
* Garlic: 2 cloves, finely chopped
* Onion: 1 small, finely chopped
* Bell Pepper (Capsicum): 1 small piece, finely chopped
* Fresh Coriander: A handful, finely chopped
* Rice Flour: 1/4 cup (or more, as needed for binding)
* Fruit Salt (Eno): 1 tsp (add just before cooking)
* Oil: As needed for the appe pan
For the Special Masala (Dry Roast & Pound)
* Whole Coriander Seeds: 1 tsp
* Jira (Cumin Seeds): 1 tsp
* Whole Peppercorns: 6-7
* Dry Red Chilies: 3
For the Tangy Tomato Chutney
* Tomatoes: 3-4 medium
* Fresh Green Chilies: 1-2 (or to taste)
* Garlic: 1 clove
* Salt: To taste
* Fresh Coriander: A small handful
For Appe –
– In a blender jar take, 1/2 cup soaked masoor dal and 1/2 cup soaked chana dal.
– Keep 1-1 tbs each dal aside out of the same and in a blender jar take the remaining dal.
– Add salt, 3 tbs water and blend it coarsely.
– Take out the mixture into the bowl. Into that add both the dal that we kept aside as a whole.
– Then add 1.5 tsp Dhania Powder, 1.5 tsp Kashmiri Mirchi Powder, 1/2 tsp Haldi and 1/2 tsp Hing powder.
– Add 1 medium size grated raw potato, a small piece ginger and 2 garlic cloves finely chopped, 1 small finely chopped onion, a small piece of bell pepper, some fresh coriander.
– For binding, add 1/4 cup rice flour (if required add more).
– Next add a special masala. For that dry roast 1 tsp whole coriander seeds, 1 tsp jira, 6-7 whole peppercorns and 3 dry red chilies.
– Once it cools down, pound it coarsely and add it into dal mixture.
– Mix everything well (only if required, add some water)- the batter shouldn’t be runny, but rather semi-dry.
– Just before making appe, add 1 tsp fruit salt (Eno).
– In appe pan, add oil in each cavity and fill cavity with prepared batter. On a medium flame, let these appe cook till it becomes golden brown on each side.
For Chutney-
– Charred 3-4 tomatoes on open flame along with fresh green chillies and garlic clove.
– Once it gets charred, blend everything into chopper.
– Then add salt and some fresh coriander.
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