Added to 191 cookbooks
This recipe has been viewed 78958 times
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.
Easy to make, but a bit more exotic than idlis and dosas, the Rice Appe is popular in South India as an evening snack, served with sambhar and a coconut chutney, and accompanied by a cup of hot coffee or tea.
It can also be served with other dishes to make a special Breakfast combo.
- Combine the raw rice and urad dal and enough lukewarm water in a deep bowl and keep aside to soak for 2 hours. Drain well and keep aside.
- Blend in a mixer using approx. ½ cup of water till smooth. 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.
- After fermention, 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 1 to 2 minutes.
- Add this tempering to the batter and mix well.
- Heat an appe mould on a medium flame and grease it using a little oil.
- Pour 1 tbsp of the batter into each mould.
- Cook, using a little oil, 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.