Rice Appe ( How To Make Rice Appe )
by Tarla Dalal
rice appe recipe | paniyaram | South Indian rice appe | with amazing 32 images.
Rice Appe is a simply awesome snack, which can be had as a tea-time treat or served along with idli, pongal, dosa or khichdi to add more josh to your breakfast.
Made by cooking a fermented batter of rice and urad dal in an appe mould, the appe are crisp outside but soft and spongy inside.
Preparing rice appe may need patience as the batter would need fermentation which takes atleast 8 hours but the wait and patience would be worth it as the outcome is amazing. We have prepared the batter by combining rice and urad dal. Further, soaked, ground and fermented it. Once the batter is fermented, made tempering which enhances the taste of rice appe once combined with the batter. Heat oil in a non-stick pan, add cumin seeds, mustard seeds, curry leaves, asafeotida, green chilies, onions and crushed peanuts and cook. Once cooked, we have combined the tempering to the batter. Further, greased a appe mould and cook the rice appe until they turn golden brown.
A tempering of mustard and cumin seeds together with onions and crushed peanuts give the Rice Appe an amazing taste and mouth-feel, which make it enticing to young and old alike.
Easy to make, but a bit more exotic than idlis and dosas, the Rice Appe is popular in South India as an evening snack, served with sambhar and a coconut chutney, and accompanied by a cup of hot coffee or tea.
You can enjoy the rice appe just plain or with your choice of sambhar and chutney. Make sure you serve it immediately to enjoy the nice crispness. Once it cools, the crisp outer tends to harden and get a bit chewy.
Enjoy rice appe recipe | paniyaram | South Indian rice appe | with detailed step by step recipe photos and video below.
Rice Appe ( How To Make Rice Appe )
Soaking Time: 2 hours Preparation Time: Fermenting Time: 8 hours Cooking Time: Total Time:
Makes 21 appes
For Rice Appe
1 cup rice (chawal)
1/4 cup urad dal (split black lentils)
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 tsp finely chopped green chillies
2 tbsp finely chopped onions
1/4 cup coarsely crushed peanuts
salt to taste
3 3/4 oil for greasing and cooking
For Serving With Rice Appe
sambhar
green chutney
tomato chutney
For rice appe
- For rice appe
- To make {span class="bold1"}rice appe{/span}, combine the raw rice and urad dal and enough water in a deep bowl and keep aside to soak for 2 hours. Drain well and keep aside.
- Blend in a mixer using approx. ½ cup of water till smooth. Transfer the mixture into a deep bowl. Cover with a lid and keep aside to ferment in a warm place for 8 hours.
- After the batter is fermented, heat the oil in a small non-stick pan, add the cumin seeds, mustard seeds, curry leaves, asafoetida and green chillies and sauté on a medium flame for few seconds.
- Add the onions and peanuts and sauté on a medium flame for 2 to 3 minutes.
- Add this tempering to the batter and mix well.
- Add the salt and mix well.
- Heat the appe mould on a medium flame and grease it using ¼ tsp of oil.
- Pour 1 tbsp of the batter into each mould.
- Cook using 1 tsp of oil till the lower surface becomes golden brown and then turn each appe upside down using a fork so as to cook them from the other side as well.
- Repeat with the remaining batter to make more {span class="bold1"}rice appes{/span}.
- Serve the {span class="bold1"}rice appe{/span} immediately with sambhar and green chutney or tomato chutney.
Rice Appe Video by Tarla Dalal
How to make rice appe
-
To make rice appe recipe | paniyaram | South Indian rice appe | in a deep bowl, add the raw rice. Make sure you wash it well under running water well to remove all the dirt.
-
Add the urad dal. Wash it well under running water.
-
Add the enough water.
-
Cover it with a lid.
-
Keep aside to soak for 2 hours.
-
Drain well using a strainer and keep aside.
-
Transfer the mixture into a mixer. Use the big jar so when the mixture is put inside to blend it does not overflow.
-
Add approx. ½ cup of water.
-
Blend till smooth.
-
Transfer the mixture into a deep bowl.
-
Cover with a lid.
-
Keep aside to ferment in a warm place for 8 hours. If the weather is cold it might take a little longer.
-
After the batter is fermented, heat the oil in a small non-stick pan.
-
Add the cumin seeds.
-
Add the mustard seeds.
-
Add the curry leaves. Curry leaves gives a nice flavour and it is a must for a South Indian recipe.
-
Add the asafoetida.
-
Add the green chillies.
-
Sauté on a medium flame for few seconds.
-
Add the onions.
-
Add the peanuts. This gives a nice crunch and make sure they are coarsely crushed and not powdered to maintain that crunch.
-
Sauté on a medium flame for 2 to 3 minutes.
-
Add this tempering to the fermented batter and mix well.
-
Mix well.
-
Add the salt.
-
Mix well.
-
Heat the appe mould on a medium flame and grease it using ¼ tsp of oil. Grease it with a brush as it gets greased well and evenly which is very important.
-
Pour 1 tbsp of the batter into each mould using a spoon or hands.
-
Cook using 1 tsp of oil till the lower surface becomes golden brown. Always cook on a medium flame or else they will not cook well and may also get burnt.
-
Then turn each appe upside down using a fork so as to cook them from the other side as well.
-
Repeat with the remaining batter to make more rice appes | paniyaram | South Indian rice appe |
-
Serve rice appe | paniyaram | South Indian rice appe | immediately with sambhar and green chutney or tomato chutney. To make these here are the recipes sambar, green chutney & tomato chutney.
Frequently Asked Questions
- Q.The Rice Appam remained uncooked from the centre. It remains sticky even after cooking longer? This could happen if the flame is too high and the appam doesnt get enough time to cook on the inside. Also after the appam is cooked from one side turn it over and let it cook on both the sides evenly to get a soft and well cooked appam.
- Q. Can i bake the Paniyaram in a muffin pan? Yes, it is possible to make it in a muffin pan but it will take longer to bake and not recommended. it is better to make the Rice flour appam in a appe mould to get best results and preserve the authentic taste. If you wish you can use less oil to make the appam.
| Energy | 100 cal |
| Protein | 1.4 g |
| Carbohydrates | 7.6 g |
| Fiber | 0.7 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 59.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 5.5 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.8 mg |
| Potassium | 15.9 mg |
| Zinc | 0.2 mg |