What is Appe

As I mentioned in the beginning, Appe is a classic South Indian as well as Maharashtrian breakfast snack dish that are mini spongy, slightly crispy roundels or dumplings made of a perfectly fermented rice and lentil batter. It is also a street food in these parts of the country. What makes this dish more distinctive is the use of a unique pan called paniyaram or Appe pan in which it is made. It is similar to the Aebleskiver pan used to make Danish Pancakes. To make appe, you can use either cast iron appe pan or the non-stick ones. The cast iron pan are better to use as they retain heat. Due to which the appe gets a nice crispy texture from outside. But you do have to reduce the heat and control it as required, while cooking appe. Another name of this dish is Paddu (mostly referred to as in Karnataka), which is usually savory in taste. Some of its other sobriquets include paniyaram in Tamil Nadu and Kerala, guliyappa also in Karnataka and ponganalu in Andhra Pradesh. All these may have little to no differences in their recipes as per individual choices and regional preferences. The main ingredients for Appe are rice and urad dal (black gram) and other lentils, which are soaked and ground into a batter. It is then is mixed with salt and allowed to ferment for several hours or overnight to develop a slightly sour taste and make it light and fluffy. Sometimes, a bit of fenugreek seeds (methi dana) is also added to enhance the fermentation process.

About Appe Recipe

In this post, I have shared a classic way of preparing a savory version of the Paddu recipe with rice and a mix of three lentils. You can just add one lentil as well, which is urad dal. But usually, the traditional versions have mixed lentils. Though I use idli rice, you are free to use regular rice or parboiled rice. This also makes this snack protein-rich and healthy. I also add a mix of tempered spices and sautéed onions to the Appe batter. This variant is also called Masala Appe or Masala Paddu. However, again, you can opt to give it a miss or simply add raw onions paired with cumin seeds, crushed black pepper, asafoetida (hing), ginger, coriander leaves and curry leaves to the batter. For a variation, other ingredients like grated coconut or grated vegetables can also be added. In case you have some Idli Batter, then you can also use it to make Paddu. It will be the way I make my Paniyaram. Like I said, you are free to add one or only 2 lentils in the batter. But I would always say, the more, the better and wholesome. Also, keep in mind that the flavor will alter with the kind of lentils used in this recipe. An authentic Appe recipe is always prepared with a fermented batter of rice and various lentils. But there are many other versions of the traditionally prepared Paddu as well. For instance, the recipes of quick and instant ones made with rava or suji. However, I always am biased towards the version made with a fermented batter.

How to make Appe

Soak Rice and Lentils

  1. Take 3 tablespoons urad dal, 2 tablespoons moong dal and 2 tablespoons chana dal in a bowl.
  2. Take 1 cup idli rice or regular rice in another bowl.
  3. Rinse the lentils 3 to 4 times with water in the same bowl, using a colander or strainer. Add ½ cup water to the rinsed lentils and soak for 4 hours, covering with a lid.
  4. Similarly, rinse the rice 3 to 4 times with water. Add 2 cups water and soak for 4 hours, covering the bowl with a lid.

Make Batter

  1. Drain all the water from the lentils and add to a blender or mixer-grinder.
  2. Grind or blend to a fine medium-thick to medium consistency, adding ¼ cup water or as needed. Transfer to a bowl or pan.
  3. Next, drain all the water from the soaked rice. Rinse ¼ cup thick poha in water a few times.
  4. Add both the rice and poha to the blender or grinder.
  5. Add ½ cup water and grind or blend the soaked rice grains to a fine grainy batter or to a smooth fine batter.  If you have used regular raw rice, you will need less water while grinding to make the batter.
  6. Transfer the rice and poha batter to the same bowl or pan containing the lentil batter. Add ½ teaspoon edible rock salt. You can also add sea salt.
  7. Mix both the batters thoroughly. Cover with lid and let the batter ferment for 8 to 9 hours or more as needed. Keep in mind that the time required for the batter to ferment will depend on the room temperature.
  8. After the fermentation is complete, the batter will double in volume. Now you can start making the appe. If not, then keep the batter in the fridge. The tempering is optional, you can skip adding it and straightaway make Appe with the fermented batter.

Make Tempering

  1. Heat 1 tablespoon oil in a small frying pan or a wok. Keep heat to medium low. Add ½ teaspoon mustard seeds and let them splutter.
  2. Next, add ½ teaspoon cumin seeds and let them crackle.
  3. Add ½ cup finely chopped onions, 1 teaspoon finely chopped green chilies, 1 tablespoon chopped curry leaves and 1 pinch asafoetida (hing).
  4. Mix and sauté till the onions soften. Or else you can sauté the onions for 2 to 3 minutes.
  5. When the onions have softened, add the tempering to the fermented batter. Also, add 2 to 3 tablespoons chopped coriander leaves.
  6. Mix thoroughly. The batter is now ready.

Cook Paddu or Appe

  1. Heat the Appe pan. Keep heat to medium-low or medium heat.  Add ¼ to ⅓ teaspoon oil in each mould. You can add less or more oil, as you prefer. Let the oil become a bit hot.
  2. With a spoonful of batter, fill the outside moulds first and then the center ones later. The center Appe will cook quickly as the heat source is usually in the center.  Fill the batter to ¾ volume of each mould. That bit of space on the top of the moulds, give room for expansion while the appe cooks.
  3. Regulate the heat as needed depending on the stovetop burner design and the pan size and thickness. 
  4. Cover with lid and cook until the batter on top looks firm and the base has become crispy and golden. 
  5. Turn over and cook the top side.
  6. Cook each appe until golden. If one of the sides look less golden, then turn over and cook until crispy and more golden.  Similarly, cook the remaining Paddu in batches. Regulate the heat as needed.
  7. Serve Appe or Paddu hot or keep them in a hot pot or casserole so that they stay warm.  Enjoy with a side of Coconut Chutney, Coriander Chutney, Peanut Chutney or Ginger Chutney. 

Expert Tips

37 Revisions Sweet Paniyaram Punugulu Recipe (Punukulu) Unniyappam Recipe | Unni Appam Sweet Appam | Banana Appam Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

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