Little Millet Appe with Fresh Coconut Chutney

Ingredients

• little millet — 250 g (appe batter)
• split urad dal — 80 g (appe batter)
• fenugreek seeds — 1/2 tsp (appe batter)
• salt — 1 tsp (appe batter)
• fresh coconut — 125 g (chutney; chopped small or grated)
• chana dal — 60 g (chutney; soaked at least 1 hour)
• green chillies — 1-2 (chutney)
• black mustard seeds — 1 tsp (chutney tempering)
• curry leaves — 8-10 (chutney tempering)
• dried red chilli — 1 (chutney tempering)
• cooking oil — 1 tbsp (sesame oil, coconut oil or ghee, as the source suggests)
• salt (to taste, for the chutney)
• water (as needed)

Method

1. Wash the millet in one bowl and the urad dal with the fenugreek in another, then soak both in fresh water for 6-8 hours. Drain and rinse.
2. Blend everything together with as little water as you can until the batter is smooth.
3. Transfer to a large bowl with room to rise, stir in 1 tsp salt and let it ferment for 8-10 hours in a room-temperature spot.
4. Stir the batter, spoon it into a greased appe pan and cook on low heat for 5-7 minutes, turning each appe once so both sides cook.
5. For the chutney, drain the soaked chana dal and fry it in a little oil until crisp and golden (roasted peanuts also work, says the source).
6. Blend the coconut, fried dal, green chillies and salt with some water to a smooth paste.
7. Heat the remaining oil, crackle the mustard seeds, curry leaves and dried chilli, and pour this over the chutney. Serve with the hot appe.