Appe
These savory, pan-fried rice and lentil dumplings are a beloved South Indian breakfast or snack. With a crispy outside and a soft, fluffy inside, they are perfect for dipping in coconut chutney.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Soak Rice and Lentils
- b.Rinse the idli rice, urad dal, and methi seeds thoroughly in separate bowls until the water runs clear.
- c.Combine the urad dal and methi seeds in one bowl. Cover both bowls with plenty of fresh water and let them soak for at least 4-6 hours, or overnight.
- d.About 30 minutes before grinding, rinse the poha and soak it in just enough water to cover it.
- 2
Step 2
- a.Grind the Batter
- b.Drain the water from the urad dal and methi seeds. Using a wet grinder or a high-speed blender, grind them to a very smooth, light, and fluffy paste. Add small amounts of cold water as needed to facilitate grinding.
- c.Transfer the urad dal paste to a large, deep bowl.
- d.Next, drain the rice and the soaked poha. Grind them together to a smooth batter that has a slightly coarse, fine semolina-like texture. Use water sparingly.
- e.Add the rice batter to the bowl with the urad dal batter.
- 3
Step 3
- a.Ferment the Batter
- b.Add salt to the combined batter. Mix thoroughly with your clean hands for a minute; the warmth and natural yeast from your hands aid in fermentation.
- c.Cover the bowl with a lid (do not seal it tightly) and place it in a warm, draft-free spot to ferment for 8-12 hours, or until it has doubled in volume, looks bubbly, and has a pleasant sour aroma.
- 4
Step 4
- a.Prepare the Tempering
- b.Heat 1 tbsp of oil in a small pan (tadka pan) over medium heat.
- c.Add the mustard seeds and let them splutter.
- d.Add the chana dal and urad dal. Sauté for about a minute until they turn light golden brown.
- e.Add the finely chopped green chilies, curry leaves, and hing. Sauté for another 30 seconds.
- f.Finally, add the finely chopped onions and cook for 2-3 minutes until they become soft and translucent. Turn off the heat.
- 5
Step 5
- a.Combine Batter and Tempering
- b.Let the tempering cool down for a few minutes.
- c.Pour the cooled tempering and the chopped coriander leaves into the fermented batter.
- d.Gently fold everything together until just combined. Be careful not to overmix, as this can deflate the airy batter.
- 6
Step 6
- a.Cook the Appe
- b.Heat an appe pan (paniyaram pan) over low-medium heat. Add a few drops of the remaining oil into each mold.
- c.Once the pan is hot, pour the prepared batter into each mold, filling it up to ¾ full.
- d.Cover the pan with a lid and cook for 2-3 minutes, or until the top appears set and the edges start to turn golden brown.
- e.Using a wooden skewer or a small spoon, carefully flip each appe. Drizzle a few more drops of oil around them if needed.
- f.Cook uncovered for another 2-3 minutes until the other side is also golden, crisp, and cooked through.
- g.Remove the cooked appe from the pan and repeat the process with the remaining batter.
- 7
Step 7
- a.Serve
- b.Serve the hot and crispy appe immediately with coconut chutney, tomato chutney, or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. It should be thick yet pourable, similar to idli batter. If it's too thick after fermentation, add a tablespoon of water at a time to adjust.
- 2Cooking on low to medium heat ensures the appe cooks evenly from the inside out without burning the exterior.
- 3For best results, use a non-stick appe pan. This prevents sticking and makes flipping much easier.
- 4If your batter doesn't ferment well due to a cold climate, place it in a preheated (and turned off) oven or an Instant Pot on the 'Yogurt' setting.
- 5For extra soft appe, you can add a pinch of baking soda to the batter just before making them, especially if the batter hasn't risen well.
Adapt it for your goals.
Vegetable Appe
Add 1/2 cup of finely grated vegetables like carrots, cabbage, or finely chopped bell peppers to the batter along with the tempering for added nutrition and flavor.
Cheese Burst AppeCheese Burst Appe
After pouring the batter into the molds, place a small cube of mozzarella or processed cheese in the center of each appe before covering to cook.
Rava Appe (Instant)Rava Appe (Instant)
For a quick, no-fermentation version, mix 1 cup of fine semolina (rava) with 1 cup of yogurt, let it rest for 20 minutes, then add the tempering and a pinch of baking soda before cooking.
Why this is on our healthy list.
Promotes Gut Health
The fermentation process involved in making the batter breaks down complex starches and proteins, making the appe easy to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Good Source of Protein
Urad dal is a key ingredient and is rich in plant-based protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The combination of rice and lentils provides a good balance of complex carbohydrates and protein, offering a steady release of energy that keeps you full and active for longer.
Naturally Gluten-Free
Made from rice and lentils, appe is naturally gluten-free, making it an excellent and safe option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving of 5 appe contains approximately 280-320 calories, depending on the amount of oil used. This makes it a substantial and energizing snack or breakfast.