rice appe recipe _ idli recipes, dosa recipes _ by tarla dalal _ tarladalal
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appe recipeTRANSCRIPT
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Traditionally, appes are made with rice and a
little urad dalas shown in this recipe.
Crushed peanuts enhance the flavour and
texture of theappe, while the tempering gives
it an essential boost. Serve rice appe fresh and
hot, with tangy tomato chutney.
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Soaking Time: 2 hours.
Preparation Time: 20 mins
Fermenting Time: Overnight.
Cooking Time: 40 mins
Makes 20 to 24 servings
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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
Image by Tarla Dalal
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Accompaniments
Coconut Chutney (id lis and Dosa s )
Co riande r Chutney ( South Ind ian
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Microwave recipes 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.
RECIPE SOURCE : Idlis & Dosas
Recipe s )
Teekha Phud ina Chutney ( Mumba i
Roads ide Re cipe s )
Toma to Chutney ( Id li a nd Dosa s )
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