5 years ago5,000+ Views
Appe or paddu is another traditional element of south indian cooking – to be specific, it is a popular breakfast dish from the konkan regions in the west coast. Here is the recipe to make authentic appes, which are sure to bring back memories of grandma’s culinary skills! Add your private note Soaking Time: 2 Hours Preparation Time: 20 mins Fermenting Time: 8 Hours Cooking Time: 40 mins Makes 20 appes Show me for appes Ingredients 1 cup rice (chawal) 1/4 cup urad dal (split black lentils) 2 tbsp coconut oil or any other refined oil 1/4 cup crushed peanuts 2 tbsp chopped onions 1 tsp mustard seeds ( rai / sarson) 1 tsp cumin seeds (jeera) 1 tsp finely chopped green chillies 8 to 10 curry leaves (kadi patta) asafoetida (hing) salt to taste coconut oil or any other refined oil for greasing tomato chutney for serving Method Clean, wash and soak the rice and urad dal separately in lukewarm water for at least 2 hours. Drain, add ½ cup of water and blend in a mixer to a smooth paste. Cover and keep aside to ferment overnight. Next day, heat the oil in a small kadhai, add the peanuts and onions and sauté on a medium flame for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida and mix well. When the seeds crackle, pour the tempering over the fermented batter and mix well. Add the salt and a little water if required and mix well to a thick batter. Heat the appe mould on a medium flame and grease it lightly with oil. Pour a spoonful of the batter into each mould and cook it in a idli steamer till the outer surface becomes golden brown. Turn each appe upside down using a fork so as to cook on the other side. Repeat with the remaining batter to make more appes. Serve hot with tomato chutney
I like this appes very much I can swallow at least 20 ;)
i love appe alot
@balishag hey for that you need appe pan(specially for appe) and then only you can make this..
i really want to make this
@delmontequality yup...I am..:)
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