APPE / PANIYARAM / APPAM : Lobia

 Non-Fried Black Eyed Peas Bhajia ( Pakora )

1 cup of black eyed peas/lobia/ chawalie/chora

1 small onion finely chopped

3 sticks of green onion finely chopped

1/4 cup of finely chopped spinach

1 green chilli

1 small piece of ginger peeled

3 cloves of garlic peeled

1 tbsp of besan/Chickpeas flour

1 tbsp of lemon juice

1 tbsp of hot oil

2 tbsp of finely chopped coriander

Salt as per taste

Method:

1. Wash and soak black eyed beans in 2 cups of water overnight

2. Next day remove peas in strainer and wash them under running tap water

3. Add the soaked peas to the jar of blender with green chilli, ginger, garlic, chopped spinach, chopped coriander and little bit of water and blend them to smooth batter

4. Remove batter in a bowl and add 1 tbsp of hot oil, salt, besan, chopped onion, chopped green onion and lemon and mix properly

5. Beat it with spoon for 4 to 5 minutes or till frothy and keep aside for 20 minutes. ( you can blend the butter in morning and keep it in fridge and make it later also also )

6. Heat appam pan on medium heat and spray each section with oil

7. Pour spoonful of batter in each section and cook for 2 to 3 mins. Depending on the thickness of the pan, it could take more or less time.

8. Gently flip the Bhajia using butter knife or small spoon to cook the top side.

9. Add few more drops of oil on top of each Bhajia

10. The one’s in the center definitely cook much faster, so they will have to flipped first.

11. Cover and cook again on medium heat until they are golden brown and crisp.

12. Remove the one in middle first and then others

13. Serve hot hot Bhajia with green Chutney or Mint Chutney and masala chai for snacks or breakfast OR https://piquantplate.com/lobia-dal-appe/ OR https://breadanddreams.in/karamani-kuzhi-paniyaram/ OR https://bhavnasfoodjourney.com/2020/06/12/dahi-lobia-pakoda/?fbclid=IwAR0_mHqfEvzToKGZBvs0L4qR6UmNdLUPN8BBbjyPvElgDxf1aG_OhVdnvDE

Ingredients:

1 cup lobia
1/2 cup split moong dal
1/2 cup urad dal
1 tsp methi (fenugreek) seeds
1/2 cup fresh or frozen methi chopped
1 tbsp coriander seeds crushed
Pinch of asafoetida
Salt to taste