Kids Lunch Box: Multi Lentil Vegetable Appe/ Kuzhi Paniyaram

Two of my good friends who are also moms, liked this idea of Veggie Dosa triangles that I had posted before and requested to share few more of lunch box ideas. The tricky and challenging part is not only to make a dish kid appealing but also pack in maximum nutrition in it. Also what appeals to one kid does not appeal to the other. The other two friends have shared their food ideas as well. I plan to have a post on LunchBox ideas for kids atleast once a month.
I pack lunch for DS everyday in the morning. However I do not prepare something new and pack it in his box. I experiment the dish on the kiddo first during the weekend, try to get a feel of his liking and then pack it for him during the week. Of course, there is no guarantee that just because he liked it during the weekend that he will eat it during the weekday
I tried this Appe dish last weekend and the kiddo liked it very much. The Appe/ paniyaram is a dish made by cooking batter, traditionally made from lentils and rice using a special pan/skillet/mold. Appe (Konkani) is known by various names such as Paniyaram, paddu, guliappa, gundponglu, gunta pongadalu etc.

The good thing about this is it is low-fat, nutritious and just the right size for the kids. Since it is savory and has the right flavors there is no need for additional chutney or sabji for this. The only requirement is this special pan/skillet/mold.
Notes:

• The kiddo liked it better when the outer covering of the Appe was crisp. This can be achieved when the skillet is hot, however if not careful then the appe get black very fast.
• When I made it the second time, I added too much grated carrot and not so crispy and he did not like that taste.
• The taste of the Appe is good even after 3-4 hours when it is kept covered.
• You can use some left over idli or dosa batter for this instead of making it from scratch.
• Also use any vegetables, greens of choice.

Ingredients

• 1/2 cup urad daal
• 1/4 cup chana daal
• 1/4 cup toor daal
• 1 cup idli rava
•  
• Ginger
• Carrot (grated)
• Cumin seeds
• Curry leaves (this enhances taste, however kids might not like it)
• 1 tsp chilli powder
• Peas/cabbage
• finely chopped coriander leaves/spinach leaves
• Salt
• oil

Preparation:

• Soak all the daals/lentils in enough water for about 5-6 hours.
• Grind the soaked daals with water in the grinder to a smooth paste.  
• Meanwhile wash the idli rava and then drain the water completely.
• Add the ground daal paste to this wet idli rava and mix well.
• Let it ferment overnight or for about 10-12 hours.
• Note: You can use idli or dosa batter for this instead of using the above batter. 

Method:

• Take out the fermented batter and add salt, grated carrots, ginger, peas, curry leaves, coriander leaves. Mix thoroughly and keep aside.
• Heat the Appe/ Aebleskiver Pan and add ½ tsp oil into each groove.
• Make sure that the oil has become hot (not smoking hot). Drop a bit of batter to test and if you hear the sizzling sound, the oil is of the right temperature.
• Add the prepared batter into each of the grove, so that ¾ of the grove is covered and then cover it with a lid.
• Reduce the heat a little bit at this time. After a minute or so, open the lid and with a kitchen knife, run it around the edge of the appe, to see if it is browning.
• Make sure the appe does not turn dark brown or black in color. The one in the middle is the one that gets dark fast.
• If some of the appe can be easily displaced from the grove turn it on the other side, add oil and cook until done. Let the remaining appe cook correctly.
• When turned on the other side, reduce the heat even further and there is no need to cover with lid. This side gets done pretty fast. v