Appe
Soft, spongy round dumplings with a crisp golden exterior made from a fermented rice and lentil batter. A beloved South Indian breakfast that turns leftover idli or dosa batter into something special. These little rounds cook in a special pan with small moulds and are best enjoyed with coconut chutney and sambar.
For 4 servings
- prep
Soak the rice and lentils.
1.Wash 2 cups rice in 3-4 changes of water until the water runs clear.2.In a separate bowl, wash 0.75 cup urad dal with 0.5 tsp fenugreek seeds.3.Soak the rice and dal-fenugreek mix separately in plenty of water for 4-5 hours.4.Soak 0.25 cup poha in just enough water to cover it, 20 minutes before grinding.TIPThe longer the soak, the fluffier the batter. Avoid skipping the fenugreek — it helps browning and gives that classic ferment tang. - mix
Grind the batter.
1.Drain the urad dal and grind it first in a wet grinder or blender with minimal water until light and fluffy (10-12 minutes in a grinder, 5-7 minutes in a blender).2.Transfer the dal batter to a large bowl.3.Drain the rice and grind along with the soaked poha to a smooth, slightly grainy paste (not as fine as idli — a little coarser is fine).4.Mix both batters together in the large bowl. Add 0.25 tsp salt and stir with your hand in one direction to help fermentation.5.The batter should be thick enough to coat the back of a spoon but not runny — slightly thicker than idli batter.TIPGrinding dal first ensures it turns light and airy. Using your hand to mix introduces natural bacteria that aid proper fermentation. - rest
Ferment the batter overnight.
Cover the bowl and let the batter ferment in a warm place for 8-10 hours, or until doubled in volume with tiny air bubbles on the surface. In winter, place the bowl inside an oven with just the pilot light on, or wrap in a thick towel.
TIPThe batter is ready when it smells pleasantly sour and looks aerated. Under-fermented batter makes dense, flat appe. - prep
Prep the vegetable mix and tempering.
1.Finely chop the onion, green chilies, coriander leaves, and curry leaves. Grate the ginger and carrot.2.In a small tadka pan, heat 1 tsp oil. Add mustard seeds. When they splutter, add cumin seeds and let them crackle.3.Pour this tempering into the chopped onion-vegetable mixture. Mix well.4.Gently fold the vegetable mixture into the fermented batter. Do not over-mix — you want the airiness retained.TIPFolding gently preserves the fermentation bubbles. Adding raw vegetables will release moisture — stir just before you start cooking. - fry
Cook the appe in the appe pan.
1.Heat the appe pan over medium flame. Add 2-3 drops of oil into each mould using a spoon or brush.2.Once the oil shimmers, pour batter into each mould until three-quarters full — the appe puff up as they cook.3.Cover with a lid and cook on medium-low heat for 3-4 minutes, until the bottoms are golden brown and the tops look set.4.Using a wooden skewer or small spoon, flip each appe over. Drizzle a few drops of oil around the edges if needed.5.Cook uncovered for another 2-3 minutes on the second side until golden and crisp.6.Remove to a plate and repeat with the remaining batter.TIPKeep the flame medium-low; high heat burns the outside while leaving the inside raw. The skewer should slide under cleanly when they are ready to flip. - serve
Serve the appe hot with coconut chutney and sambar.
Arrange the hot appe on a serving plate. They are best eaten immediately while the outside is still crisp and the inside is spongy. Pair with fresh coconut chutney, tangy tomato chutney, or a bowl of hot sambar.
TIPAppe lose their crispness as they cool. If making for a crowd, keep finished batches in a warm oven (200°F / 100°C) while you finish cooking.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned appe pan for even browning and easy release.
- 2Batter should be thicker than dosa batter — if too runny, appe will spread and not puff up.
- 3Always cook on medium-low heat; high heat burns the exterior while leaving the center undercooked.
- 4To check doneness, insert a skewer — it should come out clean and the bottom should be deep golden brown.
- 5Make ahead: ferment the batter overnight, then stir in the vegetables and cook in the morning.
- 6Store leftover cooked appe in an airtight container in the fridge for up to 2 days; reheat in a pan or oven to restore crispness.
- 7For extra lift, don't skip poha — it makes the batter lighter and more spongy.
Adapt it for your goals.
High-protein
Replace half the rice with more urad dal or add a handful of soaked chana dal to the batter for a protein boost — ideal for fitness enthusiasts.
jainJain
Skip the onion, garlic, and green chili; use asafoetida (hing) and grated bottle gourd (lauki) for a Jain-friendly version.
veganVegan
The recipe is naturally vegan — just ensure the tadka oil is plant-based (coconut or sunflower oil works perfectly).
low oilLow-oil
Reduce oil to 1 tsp per batch and use a non-stick appe pan — spray lightly for a healthier take without sacrificing browning.
spicy masalaSpicy-masala
Add 1/2 tsp red chili powder and a pinch of garam masala to the vegetable mix for a fiery North Indian twist.
Why this is on our healthy list.
Fermented for Gut Health
Natural fermentation breaks down phytic acid and makes minerals like iron and zinc more absorbable, while introducing beneficial probiotics that support digestion.
High in Plant-Based Protein
Urad dal and rice together provide a complete amino acid profile, making appe a satisfying and muscle-friendly breakfast or snack.
Rich in Complex Carbs
Rice and urad dal offer slow-release energy that keeps you full and energized through the morning, with no refined flour.
Loaded with Veggies and Herbs
Onion, carrot, curry leaves, and coriander add fiber, antioxidants, and anti-inflammatory compounds to every bite.
Frequently asked questions
Yes, it works wonderfully — just fold in the vegetables and tempering, and adjust consistency to a slightly thicker batter for the best puff.
