Rice Appe

Preparation :10 mins
Cook :30 mins
Total Time :88014 hours 40 minutes
Servings :Makes 28 appes (28 appe )

Ingredients :

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

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice and urad dal and enough lukewarm water in a deep bowl and keep aside to soak for 2 hours. Drain well and keep aside.Blend in a mixer using approx. ½ cup of water till smooth. Transfer the mixture into a deep bowl, add the salt and mix well.Cover with a lid and keep aside to ferment in a warm place for 10 to 12 hours.After fermention, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, onions, green chillies, curry leaves and asafoetida and sauté on a medium flame for 1 to 2 minutes.Add this tempering to the batter and mix well.Heat an appe mould on a medium flame and grease it using a little oil.Pour 1 tbsp of the batter into each mould.Cook, using a little oil, till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side using a little oil.Repeat with the remaining batter to make more appes.Serve immediately with sambhar and coconut chutney.