Rice Appe

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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.

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Soaking Time:  2 hours.    Preparation Time:    Fermenting Time:  Overnight.   Cooking Time:     Makes 28 appes
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  1. Combine the rice and urad dal in a deep bowl, soak in enough lukewarm water for 2 hours. Drain well and keep aside.
  2. 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.
  3. Cover with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
  4. 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.
  5. Add this tempering to the batter and mix well.
  6. Heat the appe mould on a medium flame and grease it using a little oil.
  7. Pour 1 tbsp of the batter into each mould.
  8. 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.
  9. Repeat with the remaining batter to make more appes.
  10. Serve immediately with sambhar and coconut chutney.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 12 May 15 04:07 PM

Rice appe, small miniature size, idli, which is tempered and flavoured. I have loved the taste, i ate this appe with tomato chutney, which was just awesome. A good breakfast.
 on 27 May 13 09:29 PM

A welcome change to the usual idlis. Onions and peanuts with tempering of mustard seeds, cumin seeds and curry leaves blend well and boost the taste of Rice Appe.