Name: Vegetable Appam recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: For tempering:; Oil 1 tsp; Asafoetida a pinch; Urad dal 1/2 tsp; Garlic paste 1/2 tsp; Curry leaves 6 to 8; Idli batter - 3 cup; Oil 2 tbsp; Fresh coriander 2 tbsp; Salt to taste; Onion 1 chopped; Capsicum 1 chopped; Cabbage 1/4 cup, chopped; Green chilli 1

ABOUT Vegetable Appam RECIPE

Mixed Vegetable Appam is always being the most popular and favorite snack for breakfast. It not only makes a perfect breakfast but it is healthy to eat too.

Ingredients Serving: 4

For tempering:
Oil 1 tsp
Asafoetida a pinch
Urad dal 1/2 tsp
Garlic paste 1/2 tsp
Curry leaves 6 to 8
Idli batter - 3 cup
Oil 2 tbsp
Fresh coriander 2 tbsp
Salt to taste
Onion 1 chopped
Capsicum 1 chopped
Cabbage 1/4 cup, chopped
Green chilli 1

Instructions

Tempering: Heat oil in a pan, add asafoetida, mustard seeds, urad dal, ginger garlic paste and curry leaves. Saute for a minute.
Take idli batter in a big mixing bowl and add all the following ingredients into it - chopped tomatoes, onion, cabbage, capsicum, green chilly, ginger, salt and green coriander into it. Mix everything really well.
Add tadka and mix well.
Now preheat appam maker and pour some oil in each mold. Then fill each mold with one tsp batter. Now cover the appam maker with a lid and cook the appam for 2 minutes on low flame.
When the appams turn golden brown in color, flip the side and let them cook until brown and crispy.
Take out the appams in a plate and likewise prepare all the appams.
Serve these delicious and mouth watering appams steaming hot with side assortment of any Indian dip or chutney like green coriander chutney, tomato ketchup and so on.

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