Thalipeeth Bhajani Appe
These Thalipeeth Bhajani Appe use a simple multigrain batter with onion, carrot and coriander for a snack that cooks crisp on the outside and soft inside. They work well as a breakfast or evening snack and pair naturally with coconut or green chutney.
Ingredients:
- 200g Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta
- 150g plain curd
- 80g onion, finely chopped
- 30g carrot, finely grated
- 15g coriander leaves, finely chopped
- 6g green chilli, finely chopped
- 3.5g salt
- 1.5g baking soda
- 120–140ml water, added as needed
- 12g oil for the appe pan
- Optional accompaniments: coconut chutney and green chutney
Instructions:
1. In a bowl, combine the bhajani, curd, onion, grated carrot, coriander, green chilli and salt. Add water gradually to make a thick dropping batter. Rest for 10 minutes so the flour hydrates properly.
2. Stir in the baking soda just before cooking. The batter should be thick enough to hold shape in the moulds but loose enough to spoon easily.
3. Heat an appe pan over medium heat and brush the cavities with a little of the measured oil. Spoon the batter in, filling each cavity almost to the top.
4. Cover and cook for 3–4 minutes until the bottoms are golden. Turn the appe carefully with a skewer or spoon, add a little more oil as needed and cook the second side for 2–3 minutes more until evenly cooked.
5. Continue until all the batter is used. This recipe makes about 12 appe, or 3 appe per serving.
6. Serve hot with coconut chutney or green chutney if desired.
Enjoy these Thalipeeth Bhajani Appe hot and crisp, with chutney on the side for a simple savoury snack!
