rice appe recipe | paniyaram | South Indian rice appe |
by Tarla Dalal

rice appe recipe | healthy South Indian rice appe | paddu | with 28 amazing images.

rice appe is a famous South Indian breakfast dish made with raw rice and urad dal. A well-proportioned batter of raw rice and urad dal is fermented, tempered and cooked in an appe mould, to get dainty, fluffy and flavour-packed rice appe.

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.

Notes on rice appe recipe. 1. 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. 2. Keep aside the batter to ferment in a warm place for 8 hours. If the weather is cold it might take a little longer. 3. 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. 4. Cook using 1 tsp of oil till the lower surface of rice appe becomes golden brown. Always cook on a medium flame or else rice appe will not cook well and may also get burnt.

See why this is also called a healthy South Indian rice appe? rice appe is a perfect combination of urad dal and raw rice which make it a complete protein. A cereal pulse combo like in the case of rice appe ( raw rice and urad dal) would serve as a complete protein comprising of all the 9 essential amino acids. Diabetics need to eat rice appe in restricted amount as the carb content is high.

Make sure you serve healthy South Indian rice appe immediately to enjoy the nice crispness. Once rice appe cools, the crisp outer tends to harden and get a bit chewy.

Enjoy how to make rice appe recipe | healthy South Indian rice appe | paddu | with step by step photos and video below.

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Rice Appe recipe - How to make Rice Appe

For Rice Appe
1 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
salt to taste
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 tbsp finely chopped onions
1 tsp finely chopped green chillies
8 to 10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
oil for greasing and cooking

For Serving With Rice Appe
sambhar
coconut chutney

Method
For rice appe

To make rice appe, combine the raw rice and urad dal and enough lukewarm 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, add the salt and mix well.
Cover with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
After fermention, heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, onions, green chillies, curry leaves and asafoetida and sauté on a medium flame for 1 to 2 minutes.
Add this tempering to the batter and mix well.
Heat an appe mould on a medium flame and grease it using a little oil.
Pour 1 tbsp of the batter into each mould.
Cook, using a little 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 using a little oil.
Repeat with the remaining batter to make more appes.
Serve the rice appe immediately with sambhar and coconut chutney.

Nutrient values (Abbrv) per appe

Energy	59 cal
Protein	0.8 g
Carbohydrates	5.7 g
Fiber	0.5 g
Fat	3.6 g
Cholesterol	0 mg
Sodium	1.2 mg

Click here to view calories for Rice Appe

Rice Appe recipe with step by step photos

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.

Sauté on a medium flame for 2 minutes.
Add this tempering to the fermented batter and 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.

Archana M

on 12 May 15 04:07 PM

Rice appe, small miniature size, idli, which is tempered and flavoured. I have loved the taste, i ate this appe with tomato chutney, which was just awesome. A good breakfast.

Pempemp

on 27 May 13 09:29 PM

A welcome change to the usual idlis. Onions and peanuts with tempering of mustard seeds, cumin seeds and curry leaves blend well and boost the taste of Rice Appe.