Lentil and Spinach Appam Bites with Dalia Chutney


1 Cup Green Split Mung lentils (with skin or without  skin ), washed and soaked either overnight  or 4 – 5 hours. If you can’t find these lentils then you can substitute chickpeas.
1 Cup Spinach, washed and chopped
2 Green chilis ( optional), washed and chopped
1/2 Cup Cilantro leaves, washed and chopped
1 inch  ginger piece,  washed and chopped
5 Curry leaves
1 Teaspoon cumin seeds
1/4 Teaspoon Ajwain seeds (caraway seeds)
1 Tablespoon lemon juice
Salt  to  taste


1: Drain and wash lentils.

2: Blend the lentils with spinach, green chilis, cumin seeds, ajwain seeds, curry leaves, ginger, cilantro leaves,lemon juice and salt, along with 1/4 cup water. Cover and keep side for 30 minutes.

The batter should look like this after blending.

  1. Heat the appe pan on medium low heat and just put very little oil in each hole.  Add one tablespoon batter in each hole and let cook for five minutes. Using a thing fork or bamboo skewer stick, slowly  turn it over and let it cook for another five minutes or until golden brown. Serve warm with Dalia Chutney.

  2. If you do not have an appe pan, then make savory thin pancakes. They also taste delicious.




1/2 Cup  dalia
1/2 Cup cilantro leaves, washed and chopped
1/2 Teaspoon cumin seeds
1 Tablespoon lemon juice
Salt to taste


1: Wash Dalia and soak for four hours. Strain and rinse.

2: Blend Dalia with the remaining ingredients and 1/4 cup of water.

3: serve this protein packed chutney with the appe or spread on anything for a savory kick.

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free and Dairy Free.

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