Gujarati-style Apas

Ingredients

In this Gujarati adaptation of Apas, we replace the traditional Filipino ingredients like coconut milk and shrimp paste with Gujarati spices and lentils. The original dish is typically served with a sweet coconut sauce, while the Gujarati version is accompanied by a tangy tomato chutney and yogurt. The flavors are adjusted to suit the Gujarati palate, resulting in a unique and delicious fusion dish. We alse have the original recipe for Apas, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) split yellow lentils (moong dal) 1/2 cup (100g) split yellow lentils (moong dal)
• 1/4 cup (50g) split pigeon peas (toor dal) 1/4 cup (50g) split pigeon peas (toor dal)
• 1/4 cup (50g) split black gram lentils (urad dal) 1/4 cup (50g) split black gram lentils (urad dal)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Wash and soak the split yellow lentils, split pigeon peas, and split black gram lentils in water for 4-5 hours.
2. 2.
   Drain the lentils and grind them to a smooth paste using a blender or food processor.
3. 3.
   In a large mixing bowl, combine the rice flour, lentil paste, cumin seeds, ginger paste, green chili, turmeric powder, and salt. Mix well to form a thick batter.
4. 4.
   Cover the bowl with a clean cloth and let the batter ferment overnight or for at least 8 hours.
5. 5.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
6. 6.
   Pour a ladleful of the batter onto the pan and spread it in a circular motion to form a thin pancake.
7. 7.
   Cook the pancake for 2-3 minutes on each side until golden brown and crispy.
8. 8.
   Repeat the process with the remaining batter.
9. 9.
   Serve the Gujarati-style Apas hot with tomato chutney and yogurt.

Treat your ingredients with care...

• Lentils — Soaking the lentils for a few hours helps in easy grinding and fermentation. Ensure the lentils are well-drained before grinding to achieve a smooth batter.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add red chili powder to the batter.
• Adjust the consistency of the batter by adding water if it is too thick or rice flour if it is too thin.
• Serve the Apas immediately after cooking to enjoy the crispy texture.
• Experiment with different chutneys or pickles as accompaniments for a variety of flavors.
• Leftover Apas can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve Gujarati-style Apas hot with a side of tangy tomato chutney and a dollop of yogurt. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the Apas on a platter, overlapping them slightly to create an appealing visual display. Place a small bowl of tomato chutney in the center and garnish with a sprig of coriander for an attractive presentation.