Spiced Appe with coconut chutney

Appe is a popular traditional breakfast from konkan regions.
  • 1 cup split black gram dal(urad dal)
  • 2 cups raw rice
  • 1/2 tsp fenugreek seeds (methi seeds)
  • 1 onion very finely chopped
  • 2 tsp very finely chopped ginger
  • 3 tbsp very finely chopped coriander leaves
  • 2 green chillies finely chopped
  • Salt to taste
  • Oil to shallow fry the appe
  • Wash split black gram dal (urad dal) and raw rice well. Soak them separately in water for at least 3 hours.Soak the fenugreek seeds along with rice.
  • Grind to a slightly coarse 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 add finely chopped onion, ginger, green chillies and coriander leaves to the batter. Mix the batter well. The batter should be of thick consistency.
  • 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 lid and cook on low flame till light brown in colour. Turn over with a fork  and fry the other side till done without cover.
  • Appe can also be prepared without  adding onion, ginger etc. Serve hot with coconut chutney.
  • Appe can also be prepared with idli batter.
  • Thick dosas can also be prepared with appe batter.
Coconut chutney 
Coconut chutney is a simple recipe that’s tangy and spicy and goes well with appe, dosas, idlis.
  • 1 cup grated coconut
  • A small piece of tamarind
  • 1/4th” piece of ginger
  • 2 to 3 green chillies(adjust to taste)
  • Salt to taste
  • 2 sprigs of coriander leaves
  • A pinch of asafoetida
For tempering
  • 2 tsp oil
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • 1 red chilly cut into pieces
  • 3 to 4 curry leaves
  • Grind coconut,asafoetida,green chillies,ginger,tamarind,salt, coriander leaves along with little water coarsely. Transfer to a serving bowl. In a seasoning pan, heat oil add cumin seeds.
  • When they crackle add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
  • Serve this chutney with Appe, dosas, set dosas, pancakes etc.



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