Authentic Dal & Rice Appe Recipe – South Indian Savory Pancakes

Last Updated on 2 months by Neha Deshmukh

Authentic Dal & Rice Appe Recipe – South Indian Savory Pancakes

Introduction

Oh, appes! These little savory pancakes are a total comfort food for me. I remember my ajji (grandmother) making these on special occasions, and the whole house would smell incredible. They’re such a delightful snack or light meal, and honestly, once you get the hang of them, they’re surprisingly easy to make. Today, I’m sharing my family’s recipe for dal and rice appes – a classic South Indian treat that’s sure to become a favorite in your kitchen too!

Why You’ll Love This Recipe

These appes are more than just delicious; they’re packed with goodness! The blend of dals (lentils) provides protein, and the rice adds a lovely texture. They’re naturally gluten-free and can easily be made vegan. Plus, they’re perfect for a quick breakfast, a satisfying afternoon snack, or even a light dinner. And let’s be real, who doesn’t love food cooked in those adorable little appe pans?

Ingredients

Here’s what you’ll need to make these delightful appes:

• 3 tablespoons urad dal (split black lentils) – about 60g
• 2 tablespoons moong dal (split yellow lentils) – about 40g
• 2 tablespoons chana dal (split chickpeas lentils) – about 40g
• 1 cup idli rice – about 180g
• 0.25 cup thick poha (flattened rice) – about 30g
• 0.5 teaspoon edible rock salt (or to taste) – about 3g
• 1 tablespoon oil – about 15ml
• 0.5 teaspoon mustard seeds – about 2g
• 0.5 teaspoon cumin seeds – about 2g
• 0.5 cup onion, finely chopped – about 75g
• 1 teaspoon green chili, finely chopped (adjust to taste) – about 5g
• 1 tablespoon curry leaves – about 7g
• 1 pinch asafoetida (hing) – about 0.5g
• 2-3 tablespoons coriander leaves, chopped – about 10g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• The Dal Blend: The combination of urad dal, moong dal, and chana dal is key. Urad dal gives the appes their fluffy texture, moong dal adds a subtle sweetness, and chana dal provides a nice bite. Don’t skip any of these!
• Rice Choices: Traditionally, idli rice is used, which gives a wonderful soft texture. But if you can’t find it, you can substitute with regular short-grain rice, though the texture might be slightly different. Some people also like to add a little bit of dosa rice for extra crispness.
• Hing (Asafoetida): Don’t be scared of hing! It has a pungent smell in its raw form, but it adds a wonderful savory depth to the tempering. It’s also great for digestion. A little goes a long way, so just a pinch is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the urad dal, moong dal, and chana dal a good wash. Then, soak them in enough water for about 4 hours. Do the same with the idli rice, soaking it separately.
2. Once the dals are soaked, drain the water and grind them into a very smooth batter. You might need to add a little water to help it along, but keep it minimal.
3. Next, drain the rice and poha and grind them together into a slightly grainy batter. Again, add water sparingly.
4. Now, combine both batters – the smooth lentil batter and the grainy rice batter – in a large bowl. Add the salt and mix well. This is where the magic starts!
5. Cover the bowl and let the batter ferment for 8-9 hours, or overnight. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
6. While the batter ferments, let’s prepare the tempering. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Then, add the cumin seeds, chopped onions, green chilies, and curry leaves. Sauté until the onions are soft and golden brown. Finally, add the hing and cook for another 30 seconds.
7. Pour the tempering over the fermented batter and gently mix it in. Add the chopped coriander leaves and give it one final stir.
8. Heat your appe pan over medium heat. Add a few drops of oil to each mold. Once hot, pour the batter into each mold, filling it about ¾ full.
9. Cover the pan and cook for about 3-4 minutes, or until the appes are golden brown and crispy on the bottom. Then, flip them carefully and cook for another 2-3 minutes on the other side.
10. Serve immediately!

Expert Tips

• Batter Consistency: The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.
• Appe Pan Heat: Maintaining the right heat is crucial. If the pan is too hot, the appes will burn. If it’s too cold, they’ll be soggy.
• Don’t Overcrowd: Don’t fill the molds completely to the top, as the appes will rise a bit.

Variations

• My Family’s Secret: My aunt always adds a grated carrot or beetroot to the batter for a touch of sweetness and color.
• Spicy Kick: If you like things spicy, add a finely chopped Serrano pepper or a pinch of red chili powder to the batter.
• Herb Heaven: Experiment with different herbs! Mint, parsley, or even a little bit of chopped fenugreek leaves can add a unique flavor.

Vegan Adaptation

This recipe is almost vegan as is! Just ensure the asafoetida (hing) you use is vegan-friendly, as some brands contain wheat flour.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) doesn’t contain any wheat flour.

Spice Level Adjustment

• Mild: Reduce the amount of green chili to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of finely chopped green chili.
• Spicy: Add 1-2 finely chopped Serrano peppers or a pinch of red chili powder.

Festival Adaptations

Appes are a popular offering during Ganesh Chaturthi in many South Indian households. They’re considered auspicious and are a delicious way to celebrate the festival!

Serving Suggestions

Appes are best enjoyed hot and fresh! They pair perfectly with:

• Coconut chutney (a classic!)
• Tomato chutney
• Mint-coriander chutney
• Sambar

Storage Instructions

Leftover appes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. The batter can be stored in the refrigerator for up to 3 days, but it will continue to ferment and become more sour.

FAQs

What is the ideal consistency of the appe batter?

The batter should be thick enough to hold its shape but pourable. Think pancake batter – it shouldn’t be runny.

Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be made a day in advance and stored in the refrigerator. It will continue to ferment, so keep that in mind.

What is the best way to prevent the appes from sticking to the pan?

Make sure the pan is well-heated and oiled before pouring in the batter. Also, don’t try to flip the appes too early – wait until they’re golden brown and crispy on the bottom.

Can I use a different type of rice instead of idli rice?

You can substitute with regular short-grain rice, but the texture might be slightly different.

What are some other chutney options to serve with appes besides coconut chutney?

Tomato chutney, mint-coriander chutney, and sambar are all delicious options!