BAJRA METHI APPE

Ingredients

• Bewild Bajra Flour – 1 cup (125 g)
• Yogurt (Curd) – ½ cup
• Water – ½ cup (adjust as required)
• Fresh Fenugreek (Methi) Leaves, finely chopped – 1 cup
• Fresh Coriander, finely chopped – ¼ cup
• Ginger, grated – 1-inch piece
• Green Chilli, finely chopped – 1
• Fennel Seeds, lightly crushed – 1 tsp
• Coriander Seeds, lightly crushed – 1 tsp
• Black Sesame Seeds – ½ tsp
• Cumin Powder – 1 tsp
• Garam Masala – ½ tsp
• Salt – To taste
• Oil – 1 tbsp (for greasing and cooking)

Method

1. In a mixing bowl, combine Bewild Bajra Flour, yogurt, water, and salt. Whisk well to form a smooth, thick batter without lumps.
2. Cover the batter and let it rest for 1 hour. This resting time allows the bajra flour to hydrate and improves the texture of the appe.
3. Add the chopped methi leaves, coriander, grated ginger, green chilli, fennel seeds, coriander seeds, black sesame seeds, cumin powder, and garam masala. Mix well until evenly combined.
4. Heat an appe pan over medium heat (170–180°C) and lightly grease each cavity with a few drops of oil.
5. Fill each cavity about ¾ full with the batter.
6. Cover and cook for 3–4 minutes, or until the bottom turns golden brown and the appe release easily from the pan.
7. Add a few drops of oil, flip each appe carefully, and cook the other side for another 3–4 minutes, until evenly golden and cooked through.
8. Remove from the pan and serve hot.

Best Served With

• Coriander Mint Chutney
• Coconut Chutney
• Tomato Chutney
• Garlic Chutney
• Tomato Ketchup

Tips

• Resting the batter for an hour helps produce softer and fluffier appe.
• For extra nutrition, mix in finely grated carrot, chopped spinach, spring onions, or capsicum.
• Cook on medium heat to ensure the appe are evenly cooked inside while developing a crisp golden exterior.
• Serve immediately for the best taste and texture.