Description
This Appe (Paddu) recipe is a delicious South Indian snack made without using rava or soda, relying on fermented batter made from idli rice and a combination of lentils. These crispy, golden mini rice cakes are infused with a flavorful tempering of mustard seeds, cumin seeds, onions, curry leaves, green chilies, asafoetida, and fresh coriander leaves. Perfect as a breakfast, snack, or appetizer served alongside coconut or peanut chutney.
Ingredients
Scale
Batter Ingredients
- 1 cup idli rice (or regular raw rice/parboiled rice)
- 3 tablespoons urad dal (hulled black gram, split or whole)
- 2 tablespoons moong dal (hulled green gram, split)
- 2 tablespoons chana dal (hulled bengal gram, split)
- 2 cups water (for soaking rice)
- ½ cup water (for soaking lentils)
- ¼ cup poha (thick variety, rinsed in water)
- ¼ cup water (for grinding lentils)
- ½ cup water (or as needed for grinding rice)
- ½ teaspoon edible rock salt (or as needed)
Tempering Ingredients (optional)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ cup onions (finely chopped)
- 1 tablespoon curry leaves (chopped)
- 1 teaspoon green chillies (finely chopped or 1 green chilli)
- 1 pinch asafoetida
- 2 to 3 tablespoons coriander leaves (chopped)
- 2 to 3 tablespoons oil (or as needed for cooking)
Instructions
- Soak Rice and Lentils: Rinse urad dal, moong dal, and chana dal thoroughly 3 to 4 times. Soak them in ½ cup water for 4 hours. Rinse the rice 3 to 4 times and soak in 2 cups water for 4 hours. Rinse the poha a few times in water, drain, and set aside.
- Prepare Lentil Batter: Drain the water from soaked lentils and add them to a blender with ¼ cup water. Grind to a thick or medium-thick smooth batter with fine consistency. Transfer to a bowl or pan.
- Prepare Rice Batter: In the same blender, add soaked rice and rinsed poha along with ½ cup water. Grind to a fine grainy or smooth batter. Combine with lentil batter in the bowl, add rock salt, and mix well.
- Ferment the Batter: Cover the batter and let it ferment for 8 to 9 hours or until it rises and develops a slightly tangy aroma. Fermentation time depends on room temperature.
- Make Tempering (Optional): Heat 1 tablespoon oil on medium-low heat in a frying pan. Add mustard seeds and let them splutter. Add cumin seeds and wait for crackling. Add chopped onions, green chillies, curry leaves, and a pinch of asafoetida. Sauté until onions soften, about 2 to 3 minutes.
- Mix Tempering with Batter: Add the sautéed tempering and chopped coriander leaves to the fermented batter and mix thoroughly.
- Heat the Appe Pan: Place the appe pan on medium-low or medium heat. Add ¼ to ⅓ teaspoon oil in each mould and allow it to heat slightly.
- Cook Appe: Pour spoonfuls of batter into each mould, filling up to ¾ volume. Fill moulds along the edges first, then the center for even cooking. Cover with lid and cook until the top looks firm and the base is golden and crispy.
- Flip and Finish Cooking: Turn over each appe carefully to cook the top side without lid. Cook until golden and crispy on all sides, flipping again if needed for even browning.
- Serve: Remove cooked appe and serve hot with coconut chutney, green coriander chutney, peanut chutney, or ginger chutney. Keep leftovers warm in a hot pot if needed.
Notes
- The fermentation time varies depending on room temperature; warmer climates hasten fermentation.
- Tempering is optional but adds great flavor to the batter.
- You can substitute idli rice with regular raw rice or parboiled rice if needed.
- Adjust water quantity slightly to achieve a batter consistency that is thick but flows easily.
- Appe pan is essential for traditional shape; aebleskiver pan or takoyaki pan can be used as an alternative.
- Store leftover batter in the refrigerator to slow fermentation if not using immediately.
- Serve freshly made appe immediately for best texture and taste.
- Prep Time: 10 minutes plus 4 hours soaking plus 8-9 hours fermentation
- Cook Time: 20 minutes
- Category: Snack
- Method: Soaking, Grinding, Fermentation, Pan-frying
- Cuisine: South Indian
Nutrition
- Serving Size: 5 appe (approx. 100g)
- Calories: 170 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Appe, Paddu, Rice and lentil snack, South Indian recipe, fermented batter, savory snack
