This Quinoa Appe recipe is a delightful twist on a traditional South Indian snack, offering a healthy and flavorful alternative. The batter is the heart of this dish, combining quinoa, rice, and urad dal that undergo a soaking process to enhance their nutritional profile and taste. The quinoa adds a protein-packed punch, while the rice and urad dal contribute to the batter’s smooth consistency.
To prepare the batter, first, rinse and soak the quinoa, rice, and urad dal overnight and then grind them into a thick, dosa-like batter. The magic continues as you mix in a colorful medley of grated carrot, finely chopped onion, green chilies, cumin seeds, curry leaves, coriander leaves, and optional grated ginger. This infusion of vegetables not only enhances the nutritional content but also adds a burst of freshness and crunch to each bite. For an extra crispiness factor, rice flour is incorporated into the batter.
The cooking process involves using an appe pan, with each mold generously oiled to achieve a golden brown exterior. Cooked on medium heat, these bite-sized delights transform into perfectly round, crispy appes. The result is a harmonious blend of textures and flavors, with the quinoa providing a nutty undertone and the vegetables offering a burst of savory goodness.
This Quinoa Appe recipe strikes a balance between health and taste, making it an ideal choice for those seeking a nutritious snack or appetizer. Paired with coconut chutney or a favorite dip, these appes are not only a treat for the taste buds but also a celebration of wholesome ingredients and simple cooking techniques.
Vegetable quinoa paddu
Ingredients
For Batter:
- 1 cup quinoa
- 1/2 cup rice
- 1/4 cup urad dal
- Salt to taste
- Water as needed
To Mix into Batter:
- 1 grated carrot
- 1 medium finely chopped onion
- 2 green chilies finely chopped
- 1 tsp cumin seeds
- 6 to 8 curry leaves chopped
- 1 tbsp coriander leaves chopped
- 1 tsp grated ginger optional
- 2 to 3 tbsp rice flour optional, for crispiness
- Oil for roasting
Instructions
- Rinse the quinoa, rice, and urad dal separately under cold water.
- Soak the quinoa, rice, and urad dal in enough water for 4-6 hours or overnight.
- After soaking, drain the water and grind the quinoa, rice, and urad dal together to form a smooth batter. Add water as needed to achieve the desired consistency. The batter should be slightly thick, similar to dosa batter.
- Transfer the batter to a large bowl and add salt. Mix well and let it ferment for 6-8 hours or overnight.
- After fermentation, the batter should have a slight sour smell and be slightly bubbly.
- In a separate mixing bowl, combine the grated carrot, chopped onion, chopped green chilies, cumin seeds, curry leaves, coriander leaves, and grated ginger (if using). Mix these ingredients well.
- Add the vegetable mixture to the fermented batter and mix thoroughly. Adjust the consistency with water if needed.
- Optionally, add rice flour to make the batter a bit crispy. Mix well.
- Heat an appe pan and add a few drops of oil into each mold.
- Spoon the batter into each mold, filling them up to three-fourths full.
- Cook on medium heat until the bottom of the appe turns golden brown. Use a skewer or spoon to flip them over and cook the other side until it’s also golden brown.
- Repeat the process until all the batter is used.
- Serve the quinoa appes hot with coconut chutney or your favorite dip.
