Name: Dry Garlic Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 servings
Cuisine: maharashtrian
Ingredients: 1 cup garlic cloves (peeled); 1 cup dry coconut (grated or thinly sliced); 12 pcs kashmiri red chilies (stems removed); 0.25 cup peanuts (raw, unsalted); 2 tbsp sesame seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp salt (adjust to taste); 0.5 tsp red chili powder (optional, for extra heat)

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Instructions

1
Soak Rice and Lentils
- Rinse the idli rice, urad dal, and methi seeds thoroughly in separate bowls until the water runs clear.
- Combine the urad dal and methi seeds in one bowl. Cover both bowls with plenty of fresh water and let them soak for at least 4-6 hours, or overnight.
- About 30 minutes before grinding, rinse the poha and soak it in just enough water to cover it.
2
Grind the Batter
- Drain the water from the urad dal and methi seeds. Using a wet grinder or a high-speed blender, grind them to a very smooth, light, and fluffy paste. Add small amounts of cold water as needed to facilitate grinding.
- Transfer the urad dal paste to a large, deep bowl.
- Next, drain the rice and the soaked poha. Grind them together to a smooth batter that has a slightly coarse, fine semolina-like texture. Use water sparingly.
- Add the rice batter to the bowl with the urad dal batter.
3
Ferment the Batter
- Add salt to the combined batter. Mix thoroughly with your clean hands for a minute; the warmth and natural yeast from your hands aid in fermentation.
- Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8-12 hours, or until it has doubled in volume, looks bubbly, and has a pleasant sour aroma.
4
Prepare the Tempering
- Heat 1 tbsp of oil in a small pan (tadka pan) over medium heat.
- Add the mustard seeds and let them splutter.
- Add the chana dal and urad dal. Sauté for about a minute until they turn light golden brown.
- Add the finely chopped green chilies, curry leaves, and hing. Sauté for another 30 seconds.
- Finally, add the finely chopped onions and cook for 2-3 minutes until they become soft and translucent. Turn off the heat.
5
Combine Batter and Tempering
- Let the tempering cool down for a few minutes.
- Pour the cooled tempering and the chopped coriander leaves into the fermented batter.
- Gently fold everything together until just combined. Be careful not to overmix, as this can deflate the airy batter.
6
Cook the Appe
- Heat an appe pan (paniyaram pan) over low-medium heat. Add a few drops of the remaining oil into each mold.
- Once the pan is hot, pour the prepared batter into each mold, filling it up to ¾ full.
- Cover the pan with a lid and cook for 2-3 minutes, or until the top appears set and the edges start to turn golden brown.
- Using a wooden skewer or a small spoon, carefully flip each appe. Drizzle a few more drops of oil around them if needed.
- Cook uncovered for another 2-3 minutes until the other side is also golden, crisp, and cooked through.
- Remove the cooked appe from the pan and repeat the process with the remaining batter.
7
Serve
- Serve the hot and crispy appe immediately with coconut chutney, tomato chutney, or sambar.

Ingredients

1 cup garlic cloves (peeled)
1 cup dry coconut (grated or thinly sliced)
12 pcs kashmiri red chilies (stems removed)
0.25 cup peanuts (raw, unsalted)
2 tbsp sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt (adjust to taste)
0.5 tsp red chili powder (optional, for extra heat)

Instructions

1
Roast Ingredients Separately
- Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
- In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
- Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
- Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
- Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2
Cool Completely
- Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3
Grind the Chutney
- Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
- Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
- Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4
Store
- Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.

Appe with Dry Garlic Chutney

Nutrition per Serving

Recipes in this Meal

1. Appe

Ingredients

2. Dry Garlic Chutney

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About Appe with Dry Garlic Chutney

Instructions

Ingredients

Instructions