Name: Instant Ragi Appe Raita Chat recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Ragi flour 1 cup; Curd 1 cup; Grated coconut 1 cup; Water 1 cup; Salt 1/2 tsp; Chopped ginger 1 tsp; Chopped fenugreek leaves 1 cup; Chopped spring onion 1 cup; Oil 1/4 cup; For chayote raita...; Peeled and chopped chayote 1 cup; Water 1 1/2 cup for boil; salt 1/4 tsp; Chopped onion 1 cup; Pepper powder 1 tsp; Salt a pinch; Curd 2 cup; For green chutney....; Insulin leaves chopped 1 cup; Grated coconut 1 cup; salt 1/4 tsp; Green chilly 1; Cumin 1 tsp; Water 3/4 cup; For sweet chutney...; Tamarind lemon size; Water 1 cup; Jaggery 1/4 cup; Pepper powder 1/4 tsp; salt 1/4 tsp

Ingredients Serving: 4

Ragi flour 1 cup
Curd 1 cup
Grated coconut 1 cup
Water 1 cup
Salt 1/2 tsp
Chopped ginger 1 tsp
Chopped fenugreek leaves 1 cup
Chopped spring onion 1 cup
Oil 1/4 cup
For chayote raita...
Peeled and chopped chayote 1 cup
Water 1 1/2 cup for boil
salt 1/4 tsp
Chopped onion 1 cup
Pepper powder 1 tsp
Salt a pinch
Curd 2 cup
For green chutney....
Insulin leaves chopped 1 cup
Grated coconut 1 cup
salt 1/4 tsp
Green chilly 1
Cumin 1 tsp
Water 3/4 cup
For sweet chutney...
Tamarind lemon size
Water 1 cup
Jaggery 1/4 cup
Pepper powder 1/4 tsp
salt 1/4 tsp
2 tsp coriander leaves for topping

Instructions

ADD 1 CUP CURD & 1 CUP RAGI FLOUR.
ADD 1 CUP WATER. MIX WELL.
ADD 1 CUP GRATED COCONUT & 1/2 TSP SALT.
ADD 1/2 TSP CUMIN SEEDS, 1 CUP CHOPPED SPRING ONIONS & 1 CUP CHOPPED FENUGREEK LEAVES.
ADD 1/2 TSP GINGER. MIX WELL. REST PREPARED BATTER FOR 10 MINUTES.
BOIL 1 CUP PEELED & CHOPPED CHAYOTE.
ADD 1/4 TSP SALT. LET BOIL. LET COOL.
GREASE A HOT MUD APPE MOULD.
POUR BATTER IN MOULD. COVER AND COOK ON A MEDIUM FLAME.
FLIP APPES WHEN BASE TURNS GOLDEN BROWN.
COOK ON LOW HEAT FOR 1 MINUTE. REMOVE APPES ONTO A PLATE.
ADD 1 CUP CHOPPED INSULIN LEAVES, 1 CUP GRATED COCONUT, 1 TSP CUMIN SEEDS, SALT & 3/4 CUP WATER.
BLEND TO PREPARE GREEN CHUTNEY.
STRAIN A CUP OF TAMARIND WATER.
ADD 1/ 4 CUP JAGGERY, 1/4 TSP PEPPER POWDER & 1/4 TSP SALT. LET BOIL.
REMOVE TAMARIND CHUTNEY FROM HEAT WHEN THICK.
MASH THE BOILED CHAYOTE.
ADD 1/4 TSP PEPPER POWDER, 1/4 TSP SALT AND 1/2 CUP CURD.
ADD 1 CUP CHOPPED ONION. MIX WELL.
POUR GENEROUS AMOUNT OF CHAYOTE RAITA INTO THE SERVING BOWL.
PLACE FEW APPE IN IT.
TOP WITH GREEN CHUTNEY.
DRIZZLE TAMARIND CHUTNEY. GARNISH WITH CORIANDER LEAVES & SERVE.

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