Rice appe are a perfect breakfast or snack choice and considering the fact that appe is also made from leftover Idli batter, it can be an interesting replacement to usual Idlis.
Appe is a shallow fried dumpling or roundels prepared with rice and urad dal or with the batter of addition of mixed lentils like chana dal, urad dal and flattened rice. Generally, rice appe is widely prepared in West coast of India Konkan in parts of Maharashtra and Karnataka. Rice appe is known by various names in South India, including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu (source wiki)
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Though it is known differently in different regions, what makes this a popular breakfast choice is that it is made with some easily available ingredients. As we tend to prefer an oil-free breakfast options, this tends to perfectly fit the bill (though not being an oil-free recipe in true terms but usage of oil in not more than 1-2 tsp) and the cooking process is quick.
Quite often, Appe is also made with leftover Idli batter. This should really be yours go to breakfast recipe during morning’s rush hours. Whoever said that authentic and regional recipes are time consuming and tedious must be shown this preparation.
As someone righty said “Good food is very often, even most often, simple food!”
Rating
- 1 cup=200gms Rice (Small grain)
- ¼th Cup=50gms Black Gram
- ¼th Cup=25gms Poha (flattened rice)
- Cooking Oil of your choice
- 5-6 Curry Leaves
- 1 tsp Cumin Seeds
- 1 Green Chili (finely chopped)
- 1 tsp Mustard Seeds
- Salt to taste
- ¼th tsp Asafoetida Powder
- 2 tbsp finely chopped Onions
- ¼ th Cup roasted Peanut (coarsely grounded)
- Wash and clean Rice, Urad Dal and Poha. Soak Rice, Urad Dal and Poha separately in water for 2 hours.
- After 2 hours, drain excess water from soaked ingredients. Grind all ingredients together in a grinder jar. Add Rice, Urad Dal and Poha. Grind into a fine paste. Remember batter must not be coarse. We will use water as required
- We have used ½ Cup water while making Appe Batter. Allow the batter to ferment for atleast 8 hours (8-12 Hours)
- Check the batter after 8 hours. Batter must be nicely fermented. Let's prepare a tadka.
- Heat 1½ tbsp Oil. Add Mustard Seeds,Cumin Seeds, Asafoetida Powder, Green Chilies, Curry Leaves and chopped Onions. Fry Onions until it becomes soft (couple of mins).
- After 2 mins, when Onions become soft, add roasted Peanut powder. Fry for couple of mins. After 2 mins, take it off the heat and put this tadka on appe batter. Pour this Tadka on batter.
- Add Salt and mix well. Appe Batter is now ready. You can see the consistency (spoon drop)
- We have put non-stick Appe Pan on heat. Grease molds with some oil. Allow Pan to heat up. Pour spoonful of batter in molds. Cover and cook on medium heat
- After 2 mins of cooking. Flip over each appe and cook from other side. We have cooked appe from other side for 2 mins on low-medium heat. Remove in a plate. Similarly make appe in batches
Click to watch recipe video
Namaste Madam,
Thanks for publishing the detailed appe recipe. I have following questions:
(1) In cast iron vessel, it takes 15-18 mins for us to cook one round of appe. Is that your experience too?
(2) Is it better idea to fill each cavity till 3/4 th level only with the batter (as it will rise) or to fill completely?
(3) If we decide to use hand-pounded rice, will it take same amounts of time to ferment and to cook or timings will change?
(4) Will stone grinding give more crispier appe?
Any suggestions will be highly appreciated.
Thanks,
Abhijit
(9769064031)
Hey Abhijit , please find below my answers:
1. Yes depending on heat levels and cast iron pan thickness , timings do change
2. Better to fill it to 3/4th level
3. Increase the soaking and ferment time a little , like 1-2 hours more . But do grind it fine
4. Stone grinding is always good for dosa and appe as it generates less heat while grinding than mixer , however I would not be able to comment on more crispiness though .
Thank you so much for clarifying.