HIGH PROTEIN CHEESE BURST APPE
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
For the batter
1/2 cup mixed sprouts
1/4 inch piece of ginger
2 cloves of garlic (optional)
1-2 green chilli
2 tbsp oats
Salt to taste
Few spoons of water to form into thick batter
1 tbsp Optional - idli batter
For the veggie mix
1 tsp olive oil
1 tbsp chopped onion
1 chopped green chilli
1 cup chopped veg of choice - I used carrot, beetroot, purple cabbage - you can add beans, sweet corn, cauliflower etc
50 grams paneer, cut into small cubes
Salt to taste
For final assembling
1 tsp ghee
10 grams chopped cheese - I used mozzarella
Method
Method:
- Make the batter by blending all the ingredients listed.
- Sauté all the veggies ingredients in another pan.
- Let the veg cool, then mix it with the batter.
- Brush the paniyaram/appe pan with a little ghee.
- Add in one spoon of the batter, top with a little cheese and cover with some more batter.
- Cook on medium heat until one side is cooked and brown, then flip over with a spoon and cook the other side.
- Check if it’s done by poking all the way through with a toothpick.
- Serve STEAMING hot with some coconut chutney and salad of your choice!