Protein Power Appam !!

Ingredients-

For the appam batter-

• ½ cup urad dal
• ¼ cup chana (yellow split peas) and masoor(red lentil) dal combined
• 2 cups quinoa
• 1 teaspoon methi (fenugreek) seeds
• Salt to taste
• About 2 tablespoons oil to make the appam

For the appam topping-

• Diced onion, tomato and cilantro/coriander leaves according to taste.

For the salad-

• Chopped lettuce, avocado, cherry tomatoes, onion.

For the avocado Greek yogurt dressing-

• ½ avocado peeled and pitted
• ½ cup plain nonfat Greek yogurt
• 1 serrano pepper (or to taste)
• 1 clove of garlic, peeled
• ½ teaspoon roasted cumin seed powder
• Handful of cilantro/ coriander leaves and tender stems
• Juice of ½ a lime
• 1 teaspoon of extra virgin olive oil
• 1 teaspoon sugar
• Salt to taste

To make the Protein Power Appam-

1. Combine the urad, chana and masoor dal. Wash it well and soak in water.
2. Wash the quinoa, rubbing it between your fingers. Drain and rinse once again. Drain the water. Add the quinoa to the soaking water with the dals. Add the methi seeds. Let the mixture soak, covered for about 3 hours.
3. Blend the mixture using as much water as needed to make it into a dosa batter consistency. Cover. Set in a warm place for a minimum of 4 hours or overnight. Add salt as per taste. Stir well.
4. To make the appam, lightly grease and heat the appam pan or a deep skillet or wok. Add about ¾ cup of the batter and swirl it around the pan to form the edges. Drizzle a few drops of oil around the edges of the appam. Add a tablespoon or so of the chopped onion, tomato and cilantro leaves. Cover and let it cook on low for about 2 to 3 minutes or until the center is cooked and the edges are a golden brown. Remove from pan. Repeat step 3 to make the other appams.
5. Add the chopped salad to the appam bowl and drizzle with the avocado Greek yogurt dressing.
6. For the dressing, blend all ingredients of the dressing together in a blender. Thin with water, if needed.