1 cup rice 1/4 cup urad dal 2 refined oil 1/4 cup crushed peanuts 2 tbsp chopped onions 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp chopped green chillies 8 to 10 curry leaves salt to taste
Method Clean, wash and soak the rice and urad dal separately in water for at least 2 hours. Drain, add ½ cup of water and blend in a mixer to a smooth paste Cover and keep aside to ferment overnight
Next day, heat the oil in a small kadhai, add the peanuts and onions and sauté on a medium flame for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves
When the seeds crackle, pour the tempering over the fermented batter and mix well. Add the salt and a little water if required and mix well to a thick batter.
Heat the appe mould on a medium flame and grease it lightly with oil. Pour a spoonful of the batter into each mould and cook it in a idli steamer till the outer surface becomes golden brown.
Turn each appe upside down using a fork so as to cook on the other side. Repeat with the remaining batter to make more appes. Serve hot with tomato chutney
- How to make appe