Mix Daal Appe

South Indian food has always been close to my heart . Be it the humble Idli , the crispy Dosa  or the fluffy Uttapam, the stomach friendly food served with piping hot Sambar is enough to light up my face. When I came to Pune , me and hubby went to one of his favorite joints Vadeshwar where i had Appe for the first time and realized that there is much more to the South Indian platter than just the dishes served in most of the restaurants.
 Appes are usually made with Rice and Urad daal with tempering of chopped onions, mustard seeds and green chillies in a special mould . The gol-matol appe taste best when served hot with a chatni of your choice. This was the first time i tried making appe and thought of experimenting a bit with the batter.I made the batter with mixed daal and must say the result was awesome. Take a look at the recipe:


  • 2 cups Raw Rice
  • Mix Chana Daal, Green Moong Dal, Yellow Moong Daal & Massor Daal to make 1 cup quantity
  • 4-5 Curry leaves
  • 4 Green Chillies -finely chopped
  • 1 medium Onion -finely chopped
  • Chopped Coriander
  • Mustard Seeds
  • A pinch of Asafoetida
  • Salt to taste
  • Oil
  • Wash and Soak the rice and daal for at least 5 hours.
  • Drain and grind to smooth paste by adding water.
  • Cover and let it ferment overnight.
  • Next day, heat oil in a pan. Add asafoetida and mustard seeds. Let them splutter.
  • Add curry leaves, chopped chillies and chopped onion. Saute till the onions turn golden.
  • Add this to the fermented batter. Add salt & choope coriander.mix well. Now the batter is ready to make appe.
  • Grease the appe mould and heat tit on medium flame.
  • Pour a spoonful of the batter into each mould.
  • Cook till the outer surface becomes golden brown and starts leaving the mould.
  • Turn each appe upside down with fork so that the other side also gets cooked.
  • Serve hot with coconut chatni, green chatni or ketchup.

Chandana Mungre Kashid
My Contacts
Twitter LinkedIn Facebook Page


Popular Posts