Appe And Rasam

Ingredients

• Appe 
• 4 cups ready-made dosa batter
• ¼ cup finely chopped red carrot
• ¼ cup finely chopped orange carrot
• 2 tablespoons finely chopped French beans
• 2 tablespoons boiled sweet corn kernels, coarsely crushed
• Salt to taste
• ½ cup grated processed cheese
• 2 tablespoons chopped fresh coriander leaves
• Rasam
• 3-4 medium tomatoes, boiled and peeled
• 3 cups boiled dal water      
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida (hing)
• 10-15 curry leaves
• 1 tablespoon rasam powder
• 1 tablespoon finely chopped garlic
• 1 dried button red chilli
• Salt to taste

Method

1. Halve the tomatoes put them into a grinder jar. Add ½ cup boiled dal water and grind to a fine puree. Strain this mixture into a deep pan. Add remaining dal water and mix well. Place the pan on heat and bring it to a boil.  
2. To make appes, take the batter in a large bowl, add red carrot, orange carrot, French beans and sweet corn kernels and mix well. Add salt, cheese and coriander leaves and mix well.
3. Brush some oil in each cavity of the appe pan. Pour the batter into each cavity till ¾ full. Cover and cook on medium heat. Flip each appe and cook for 1-2 minutes. Remove from the pan and keep them on a plate. Make more appe with remaining batter.
4. To make the tempering fir rasam, heat oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves, rasam powder and garlic, mix and sauté for 1 minute. Add button red chilli and mix well. Add this to the boiling tomato mixture and mix well. Cook till the mixture comes to a boil again. Add salt and mix well. 
5. Transfer the rasam into a serving bowl. Serve hot with the appes.