Recipe type: Breakfast
Traditionally, appes are made with rice and a little urad dal—as shown in this recipe. Crushed peanuts enhance the flavour and texture of theappe, while the tempering gives it an essential boost. Serve rice appe fresh and hot, with tangy tomato chutney.
- 1 cup raw rice (chawal)
- ¼ cup urad dal (split black lentils)
- ¼ cup crushed peanuts
- 2 tbsp chopped onions
- 1 tsp mustard seeds ( rai / sarson)
- 1 tsp cumin seeds (jeera)
- 2 green chillies , chopped
- 8 to 10 curry leaves (kadi patta)
- a pinch of asafoetida (hing)
- 2 tbsp oil
- salt to taste
- oil for cooking
- To Serve
- coconut chutney
- Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
- Drain and grind to a smooth paste with ½ cup of water.
- Cover and set aside overnight to ferment.
- Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
- When the mustard and cumin seeds crackle, add this to the fermented batter.
- Add salt and a little water if required and mix to form a thick batter.
- Heat the appe mould on a medium flame and grease it with a little oil.
- Pour a spoonful of the batter into each mould.
- Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
- Remove and repeat with the remaining batter.
- Serve hot with coconut chutney.