Rice Appe

Soaking Time: 2 hours.
Preparation Time: 20 mins
Fermenting Time: Overnight.
Cooking Time: 40 mins
Makes 20 to 24 servings
Ingredients

• 1 cup raw rice (chawal)
• 1/4 cup urad dal (split black lentils)
• 1/4 cup crushed peanuts
• 2 tbsp chopped onions
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds (jeera)
• 2 green chillies , chopped
• 8 to 10 curry leaves (kadi patta)
• a pinch of asafoetida (hing)
• 2 tbsp oil
• salt to taste
• oil for cooking

To Serve

• coconut chutney

Method

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
2. Drain and grind to a smooth paste with 1/2 cup of water.
3. Cover and set aside overnight to ferment.
4. Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
5. When the mustard and cumin seeds crackle, add this to the fermented batter.
6. Add salt and a little water if required and mix to form a thick batter.
7. Heat the appe mould on a medium flame and grease it with a little oil.
8. Pour a spoonful of the batter into each mould.
9. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
10. Remove and repeat with the remaining batter.
11. Serve hot with coconut chutney.