Added to 169 cookbooks
This recipe has been viewed 67473 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. 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.
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.