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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.
Soak Rice and Lentils
Grind the Batter
Ferment the Batter
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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.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 263.83 calories per serving with 8.22g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare the Tempering
Combine Batter and Tempering
Cook the Appe
Serve
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.
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.
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.
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.
Urad dal is a key ingredient and is rich in plant-based protein, which is essential for muscle repair, growth, and overall body function.
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.
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.
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.
Yes, appe is a relatively healthy dish. The fermentation process makes it easy to digest and increases the bioavailability of nutrients. It's a good source of carbohydrates and protein. To make it healthier, use minimal oil and add vegetables to the batter.
If the batter hasn't risen after 12 hours, it's likely the environment was too cold. You can try placing it in a warmer spot for a few more hours. If it still doesn't ferment, you can rescue it by adding 1/4 teaspoon of baking soda or fruit salt (Eno) to the portion of batter you are about to use. This will help make the appe soft and fluffy.
While an appe pan gives them their characteristic round shape, you can make a similar dish using a muffin tin in an oven (bake at 180°C/350°F until a skewer comes out clean) or make small, thick pancakes (uttapam) on a regular skillet.
Store leftover appe in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet with a little oil or in an air fryer to regain their crispiness.
Yes, you can use leftover dosa batter to make appe. Since dosa batter is typically thinner, you may need to thicken it by adding a little rice flour or semolina. Simply add the tempering and proceed with the recipe.