Description
A tasty and wholesome South Indian snack, mint dumplings are cooked with a mixture of rice and lentil batter and enhanced with various veggies and fresh mint leaves. To make golden-brown, crispy bites, the batter—seasoned with red chilli powder and turmeric—is cooked in a special appe pan. With the crunch of onions, tomatoes and corn and the invigorating scent of mint, these dumplings are light but filling.
Ingredients
Scale
- 30 grams split urad dal
- 30 grams chana dal
- 60 grams rice
- 20 grams boiled corn
- 1 small green chili, finely chopped
- 1/4 teaspoon ginger, grated
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1 teaspoon oil
- 1 tablespoon finely chopped pudina (mint leaves)
- 30 grams finely chopped onion
- 30 grams finely chopped tomatoes
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- Salt to taste
- 1/2 cup water (for batter)
Instructions
- Rice, urad dal, and chana dal should all be soaked in water for four hours or overnight.
- Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
Transfer the batter to a bowl and mix in chopped pudina, all the vegetables, green chili, ginger, turmeric powder, red chili powder, and salt. - Heat oil in a pan, add cumin seeds and mustard seeds, and let them splutter. Then add this tempering to the batter and mix well.
- Before using an appe pan , preheat it and lightly oil its cavities.
- Pour spoonfuls of batter into each cavity of the pan.
- Cook on medium heat for about 2-3 minutes on each side, until golden brown and cooked through.
Serve hot with coconut chutney or your preferred dip.
Nutrition
- Serving Size: 525 kcal
- Fat: 7.2 g
- Carbohydrates: 95.6 g
- Protein: 20.8 g
