Tikhat Appe/Elappe recipe

Savory balls made out of lentils. A healthy and delicious breakfast/snack recipe that is kid approved.

Tikhat Appe/Elappe recipe

A good healthy breakfast gives a great start to your day. It stabilizes your blood sugar levels and keeps you more energetic and focused. And if the breakfast can get ready in minutes, I consider it a win-win situation.

This breakfast does not contain simple carbs. It is made from a combination of different lentils. You soak the lentils for a couple of hours, grind it with ginger and green chillies, add some cumin, salt, and onion if you like and then cook it in the Appam patra. These are not deep fried. Serve it with some chutney or ketchup and they taste delicious!

The beauty of this recipe is you can make the batter ahead of time and store it in the refrigerator. Also, if you have any leftover batter and you don’t want to make these balls, you can go ahead and make small pancakes out of it adding tomatoes to it if you like. So yes, the same batter can give you two different dishes. Who doesn’t like that!

And yes, this recipe is hubby and kid approved 🙂

Tikhat Appe/Elappe recipe
  1. Whole Urad dal (White) - 1 standard US cup
  2. Split Yellow Moong dal - 1/2 cup
  3. Split Chana dal - 1/4th cup
  4. Green Chillies - 5-6 or to taste
  5. Ginger root - 1 inch
  6. Cumin seeds - 1 heaped tspn
  7. Onion - 1 small, chopped (Optional)
  8. Coriander leaves - a small bunch chopped (Optional)
  9. Salt - to taste
  10. Oil - as needed
  1. 1) Wash and soak the dals together for about 4 hours or more, preferably overnight if making it for breakfast.
  2. 2) Grind the dals along with the chillies and ginger.
  3. 3) Add the rest of the ingredients to the prepared batter except the oil.
  4. 4) Heat the Appam Patra over medium heat. Add a few drops of oil in each hole and let it heat.
  5. 5) Fill the holes with the prepared batter. Add a few drops of oil on top of each filled hole.
  6. 6) Cover and cook for about 2-3 or until the underside appears cooked and golden.
  7. 7) Flip each ball and let cook on the other side for 2-3 more minutes until this side gets cooked as well.
  8. 8) Serve hot with some chutney or ketchup.
  1. Yield: Makes 38 balls
  1. 1) Batter can be made ahead of time and refrigerated. If using this method, take the batter out of the fridge about 15-20 minutes before making the dish.
  2. 2) Alternatively, the balls can be all cooked, cooled to room temperature and refrigerated. These can be re-heated in the oven before serving making it heat and eat recipe.
  3. 3) Leftover batter can be made into pancakes for a variation adding more ingredients such as tomato and black pepper if desired.
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