Rice Appe

A few years ago I was in a tiny coastal village near Udupi, with nothing within miles of the house I was staying at. The lovely lady who was our neighbourhood was a local fisherwoman, and every morning she would make hot breakfast and give us a hot casserole of local delicacies! Rice Appes were a discovery for me because of her and trust me - they're a treat.




1 cup small grain Rice
1/4 cup Black Gram (Urad Dal)
1/4 cup Poha
5-6 Curry Leaves
1 tsp Cumin Seeds
1 Green Chili (finely chopped)
1 tsp Mustard Seeds
1/4 tsp Asafoetida Powder (Hing)
2 tbsp finely chopped Onions
1/4 cup roasted Peanut (coarsely grounded)
1/2 cup Water
Salt to taste
Cooking Oil


Making Appe batter:

Wash the rice, urad dal and Poha seperately.

Soak the rice and urad dal seperately for 2 hours.

Drain the rice and Urad Dak after two hours.

Grind the Urad Dal, rice and poha with 1/2 cup water to form a smooth batter.

Allow batter to rest and ferment for 8-12 hours.

Making batter tadka:

Heat 2 tbsp oil on a medium flame.

Add cumin seeds, mustard seeds, hing, green chillies, chopped onions and curry leaves to the oil.

Fry until the onions begin to soften.

On low heat, add coarsely ground peanuts and fry for 2 more minutes.

Take off heat and pour the tadka on the batter.

Making Rice Appe:

Add salt to the batter and mix well.

In a non stick appe or mini idli maker, grease the circles with oil and put on low heat.

Pour spoonfuls of batter filling each mould 3/4th of the way on medium heat.

Cover and cook the appe on each side for 2 minutes.

Serve hot with coconut chutney!

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