Appe/Appos,the most favorite breakfast in my family,is a South-Indian delicacy. They can be sweet or savory,the sweet ones are usually made as an offering to God during pooja. I like to make my own appe batter at home....soaking,grinding,fermenting et al. Appe are made in a special girdle called "appe kayili". It has sockets in which appe batter is poured and cooked.
Lets start with making the appe batter. Boiled rice,split black lentil(urad dal) and fenugreek seeds are soaked for 6to8 hours. They are ground together with soaked beaten rice(poha).
This batter is kept covered in a warm place for 12 hours/overnight. It ferments to form a fluffy and airy mixture.
Now the appe kayili is coated with oil and kept on a low flame. After it becomes warm,appe batter is poured into the sockets till they are 3/4th full. The kayili is covered to let the appe cook.
Once they turn brown at the edges,they are flipped with a wooden skewer to let the other side cook.
After they become nice and crispy brown on both sides,they are removed from flame and served with coconut chutney/tomato ketchup.
Check out the recipe for coconut chutney here.....