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A well-proportioned batter of raw rice and urad dal is fermented, tempered and cooked in an appe mould, to get dainty, fluffy and flavour-packed Rice Appe. Using raw rice helps the appe to retain their shape, and also gives a flavour better than a parboiled rice batter. You can serve this as part of breakfast, but in south India it is popular as an evening snack, served with sambhar and a variety of chutneys, and accompanied by a cup of hot coffee or tea.
- Combine the rice and urad dal in a deep bowl, soak in enough lukewarm water for 2 hours. Drain well and keep aside.
- Blend in a mixer using ½ cup of water to a smooth paste. Transfer the mixture into a deep bowl, add the salt and mix well.
- Cover with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
- Next day, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, onions, green chillies, curry leaves, and asafoetida and sauté on a medium flame for 2 to 3 minutes.
- Add this tempering to the batter and mix well.
- Heat the appe mould on a medium flame and grease it using a little oil.
- Pour 1 tbsp of the batter into each mould.
- Cook till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil.
- Repeat with the remaining batter to make more appes.
- Serve immediately with sambhar and coconut chutney.
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