Appe recipe
I love these tiny fluff rice balls of flavour mixed with veggies and served with coconut chutney. These can be eaten in the morning for breakfast or in the evening for snacks.
This recipe is submitted for the recipe writing competition organised by #foodietothecore
Appe recipe
I love these tiny fluff rice balls of flavour mixed with veggies and served with coconut chutney. These can be eaten in the morning for breakfast or in the evening for snacks.
This recipe is submitted for the recipe writing competition organised by #foodietothecore
Cooking Instructions
- 1
Rinse the dal and the rice a few times in water.
- 2
Soak the dal, rice and methi seeds in water for about 4-8 hours. Do not exceed 8hours or the water starts to smell.
- 3
Drain the water and grind into a smooth but thick batter. The batter should be as thick as a cake batter
- 4
Stir the mixture well amd keep overnight for thr fermentation process to take place. Alternatively you can prepare the batter in the morning and cook the appe in the evening. A minimum of 8hours are required for fermentation to take place properly
- 5
The batter when fermented will give a sour smell and would have bubbled up to around twice or so the original size.
- 6
To this mixture, add the grated carrots, sliced onions, chopped chilli and chopped coriander leaves.
- 7
Mix well. Do not mix too vigorously or the batter will collapse and the paniyaram will not be fluffy.
- 8
Heat the paniyaram pan on medium to high heat. Oil the pockets well.
- 9
When the pan the is heated enough, (batter should sizzle as it fall into the appe pocket), add the batter up until the top of the pockets.
- 10
Cover the pan and let the paniyaram brown on one side
- 11
Turn the fluff balls over for the other side to cook and brown.
- 12
Once cooked ( you can check if they are cooked through by inserting a toothpick into them. The toothpick will come out clean if cooking is completely.
- 13
Remove them onto plates and serve them with coconut and red chilli chutney. Serve hot
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