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Rice Appe
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5 from 4 votes

Rice Appe | Paddu | Guliappa

Rice Appe is a popular South Indian Breakfast made with soaked dal and rice batter , fermented overnight , tempered and cooked in appe pan by drizzling oil and then served with thin coconut chutney.
Course Breakfast
Cuisine South India
Keyword Breakfast_Ideas, Gluten Free, Protein Rich, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Soaking and Fermentation 20 hours
Total Time 20 hours 25 minutes
Servings 35 Makes
Calories 240kcal
Author Muktha H S

Equipment

  • Appe Pan
  • Wet Mixer Jar or Grinder
  • Seasoning Pan

Ingredients

For Batter

  • 2 cups Regular rice or Dosa Rice
  • cup Urad Dal
  • 1 tablespoon Chana Dal
  • 3 tablespoon Moong Dal
  • 2 tablespoon Toor Dal
  • ¾ Cup Poha / Flattened rice , refer notes
  • 1 teaspoon Methi Seeds / Fenugreek Seeds
  • Water as required to soak

To Temper

  • 1 tablespoon Oil
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds / Jeera Seeds
  • 2 Green Chilies , chopped
  • ½ cup Onion , chopped
  • 1 sprig Curry Leaves Chopped
  • teaspoon Asafoetida / Hing , optional ,refer notes

Other Ingredients

  • 1 teaspoon Salt
  • cup Coriander Leaves
  • Oil as required for roasting

Instructions

To make batter

  • In a bowl , add rice grains , urad dal , channa dal , moong dal and toor dal , rinse well.
  • Add enough water and soak for about 7-8 hours.
  • In a separate bowl , add methi / fenugreek seeds and poha / flattened rice.
  • Rinse well and soak in water for about 4 hours or upto 7-8 hours.
  • After 7 hours of soaking , drain water completely from both rice , dal and poha.
  • Transfer soaked dals , rice and poha into a wet mixer jar or grinder.
  • Add very little water around ¼ cup and grind to fine batter.
  • Transfer batter into a deep bowl .
  • Add 1 teaspoon of non iodized salt and mix well with hands.
  • Keep batter in a warm place and allow it to ferment for about 9-10 hours or overnight.
  • After fermentation , gently mix well the batter and transfer required amount of batter into a bowl and set aside.

To Temper

  • Heat 1 tablespoon of oil in a pan , add mustard seeds . Once it splutters , add cumin seeds.
  • Add chopped curry leaves , green chilies , chopped onions and saute till onions turns translucent.
  • Turn off the stove, add pinch of asafoetida and mix well.
  • Add this tempered mixture into appe batter and set aside.

Procedure to make appe

  • Add some freshly chopped coriander leaves into appe batter , stir well and keep the batter ready.
  • Heat appe pan , drizzle few drops of oil in each chamber.
  • Keep heat on a medium flame , drop a spoon full of appe batter in each section of pan.
  • Drizzle some oil on top of batter .
  • Cover the pan with lid and cook for about 3-4 minutes till base turns firm.
  • With help of spoon , flip appe and cook on other side for 1-2 minutes.
  • Remove from pan and serve hot with coconut chutney .

Video

Notes

  • You can use either Thick or Thin Poha . If using Thick Poha , use ½ cup , if using medium thin , then use ¾ cup.
  • Adding Hing / Asafoetida is optional , I recommend here to use because using it along with dals helps for digestion and avoids flatulence.
  • Serving size , 5 Paddu / person , calories : 240 / serving

Nutrition

Calories: 240kcal