Ingredients
For the potato filling
• 4 medium sized potatoes
• 10-12 curry leaves
• 2 tsp skinned spilt urad dal (Black Gram)
• 1 tsp mustard seeds
• 1 green chilly, chopped
• 1.5 tbsp ginger, chopped fine
• 1 tsp turmeric powder
• 1/4 tsp asafoetida
• 2-3 tbsp cilantro/coriander leaves, chopped
• Salt to taste
For the besan (Gram Flour) batter
• 1.5 cups gram flour
• 1/2 tsp turmeric powder
• A pinch of chilly powder
• 1 cup water
• Salt to taste
Method
Preparing the filling:
1. Steam the potatoes till thoroughly cooked. Then mash them well. There should be no lumps.
2. Heat a pan. Add urad daal and when it begins to release aroma and turns brown, add the mustard seeds. When the mustard seeds start crackling, turn off the flame and add the curry leaves, chopped ginger, chopped chilly, asafoetida and turmeric and dry roast for a few seconds. Add this to the mashed potatoes. Add salt. Mix together.
3. Make equal sized medium balls of the potato mixture that will fit into the appam tava.
4. Keep this filling aside.
Preparing the batter:
1. Mix the ingredients together making a slightly thick batter. Thin batter will not work. Dip each potato patty or ball in the besan batter and coat evenly. Place in the hot appam tawa. Turn over once one side has cooked. Serve hot.
2. Serve with green chutney and date tamarind chutney.
Serves 4-5
Serve it with Green Chutney and date tamarind chutney!
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