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Traditionally, appes are made with rice and a

little urad dalas 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.

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Soaking Time: 2 hours.

Preparation Time: 20 mins

Fermenting Time: Overnight.

Cooking Time: 40 mins

Makes 20 to 24 servings

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Ingredients

1 cup raw rice (chawal)

1/4 cup urad dal (split black lentils)

1/4 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

Image by Tarla Dalal

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Accompaniments

Coconut Chutney (id lis and Dosa s )

Co riande r Chutney ( South Ind ian

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Microwave recipes salt to taste

oil for cooking

To Serve

coconut chutney

Method

1. Wash and soak the rice and urad dal in

lukewarm water for at least 2 hours.

2. Drain and grind to a smooth paste with

1/2 cup of water.

3. Cover and set aside overnight to

ferment.

4. 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.

5. When the mustard and cumin seeds

crackle, add this to the fermented batter.

6. Add salt and a little water if required and

mix to form a thick batter.

7. Heat the appe mould on a medium flame

and grease it with a little oil.

8. Pour a spoonful of the batter into each

mould.

9. 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.

10. Remove and repeat with the remaining

batter.

11. Serve hot with coconut chutney.

RECIPE SOURCE : Idlis & Dosas

Recipe s )

Teekha Phud ina Chutney ( Mumba i

Roads ide Re cipe s )

Toma to Chutney ( Id li a nd Dosa s )

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