Appe are shallow fried dumplings that make a perfect breakfast choice. Most important they can be made with left over idli batter too. If prepared in a cast iron appe pan, the taste is simply over the top. Simple recipe, yes but very delectable I’d say. Posting the same below.



  • 1/2 cup split black gram dal(urad dal)

  • 1 cup raw rice (I used sona masoori)

  • 1/8th tsp fenugreek seeds (methi seeds)

  • Salt to taste

  • Oil to shallow fry the appe


  • Rinse split black gram dal (urad dal) and raw rice well. Soak them separately in water for at least 4 hours. Soak the fenugreek seeds along with rice.

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

  • Next morning mix the batter well. Check the taste for salt. Add if required. The batter should be of thick dropping consistency. If not add a little water, stir well to get an even mix of dropping consistency.

  • To prepare the appe first heat the appe pan on low flame and when hot grease  each depression of the appe pan with oil. Fill in each depression only 3/4th with the batter. Cover with a steam release lid and cook on low flame till light golden in colour on the underside and top is cooked. Turn over with a fork and fry the other side till done. Stir the batter each time you fill the appe depression, as the rice being slightly coarse, will tend to settle down.
  • Serve hot with spicy coconut chutney or raw mango chutney.

  • Taste best when served hot.


  • Using a cast iron appe pan also known as bhidacha appe patra in Marathi gives the perfect taste and texture to the appe that is crisp on the outside and soft inside. I do admit it requires a little extra oil. In case you are using a cast iron appe pan grease it with oil the night prior to making the appe. By doing so the appe will not stick to the moulds.

  • Now, why should one grind the rice to a slightly coarse paste? Well, simply because when you grind rice a little coarsely the appe will get a very nice spongy inner texture as the slightly coarse rice gets cooked. 

  • Shallow fry on LOW flame only.

Posting the link to Raw Mango Chutney below