Rice Appe

Rice Appe

Prep: 10 hours

Cook: 30 minutes

Method: Easy

Course: Snack

Type: South Indian

This snack is made in South Indian homes for breakfast very often


  • 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


  • 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.
  • Heat 2 tsps oil in a non-stick pan, add onions and sauté till golden brown.
  • 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.
  • Cool this mixture and add to the batter. Add salt and mix well.
  • 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.
  • Arrange the appe on a serving plate and serve hot with a bowl of coconut chutney.