Appe is a popular traditional breakfast/snack recipe that is prepared from a fermented batter of rice and pulses, in an appe mould that has small depressions. Usually prepared with a combination of rice and split black gram dal, this version is prepared with a mix of different dals and rice. Appe are crisp on the outside and soft and spongy inside. To get perfect crispiness cook them in an cast iron appe mould.

RECIPE :

Ingredients

1/4th cup urad dal / black gram skinned

• 1/2 cup + 1/8th cup raw rice

1/8th cup yellow moong dal / green gram skinned

1/8th cup pigeon peas split and skinned / toor dal

1/8th cup split bengal gram / chana dal

• 1/8 tsp fenugreek seeds (methi seeds)

• 1 big onion very finely chopped

• 1 1/2 tsp very finely chopped ginger

• 3 tbsp very finely chopped coriander leaves

• 3 green chillies finely chopped (adjust to spice required)

• Salt to taste

• Oil to shallow fry the appe

METHOD:

• Rinse the dals and raw rice separately till the water runs clear. Soak the dals and rice separately and add fenugreek seeds to the rice. Soak the rice and dals in water for at least 3 hours.

• Grind the dals to a smooth paste and rice to a slightly coarse paste adding little water. Mix the batter well, add salt and mix well. Cover and keep the batter aside overnight to ferment.

• Next morning add finely chopped onion, ginger, green chillies and coriander leaves to the batter. Mix the batter well. The batter should be of thick dropping consistency. If the batter is too thick add a little water, mix well, add salt if necessary and mix well.

• To prepare the appe first heat the pan on low flame and when hot grease each depression of the appe pan with oil . Fill each depression only 3/4th with the batter. Cover with a steam release lid and cook on low flame till light golden brown in colour. Turn over with a fork and fry the other side till done without cover.

• Serve hot with chutney of your choice. I served it along with my favourite raw mango chutney.

NOTE:

• Appe can also be prepared without adding onion, ginger etc.

• The proportions mentioned may seem odd but it is sufficient for approximately 4 servings.

TIP:

• Appe can also be prepared with idli batter.

• Thick dosas can also be prepared with appe batter.

• The batter should be slightly coarse to get the spongy texture inside.

• To get the perfect texture as shown in the pic use a cast iron appe pan.