Rice Appe

About Rice Appe

Ingredients

• Rice, soaked in water for 2 hours 1 cup
• Split skinless black gram (dhuli urad dal), soaked for 2 hours ¼ cup
• Oil as required
• Onions, finely chopped ¼ cup
• Mustard seeds 1 tsp
• Cumin seeds 1 tsp
• Curry leaves 7 to 8
• Green chillies, finely chopped 2
• Roasted peanuts, finely crushed ¼ cup
• Carrots, finely chopped 2 tbsps
• Asafoetida (hing) 1 pinch
• Salt to taste
• Coconut chutney to serve

How to Make Rice Appe (Stepwise Photos)

Method

1. Drain and blend rice and black gram in a blender with sufficient water to a thin batter. Transfer into a large bowl and keep it in a warm place to ferment overnight.
2. Heat 2 tsps oil in a non-stick pan, add onions and sauté till golden brown.
3. Add mustard seeds, cumin seeds, curry leaves, green chillies, crushed peanuts, carrots and asafoetida and saute roasting for 1 more minute. Take the pan off the heat.
4. Cool this mixture and add to the batter. Add salt and mix well.
5. Heat an appe tawa and grease it with oil. Drop spoonful of batter into each dent filling them upto ¾. Cook for 5 minutes or till the underside is golden. Flip the appe with a satay stick and cook till the other side turns a light golden.
6. Arrange the appe on a serving plate and serve hot with a bowl of coconut chutney.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps