Authentic Rice & Poha Appe Recipe – South Indian Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Authentic Rice & Poha Appe Recipe – South Indian Breakfast Ideas

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. And honestly, nothing beats a plate of fluffy, golden-brown appes with a side of coconut chutney. I first made these little delights years ago, trying to recreate the appes my grandmother used to make, and I’ve been perfecting the recipe ever since. It’s surprisingly easy, and the combination of rice and poha gives it a wonderful texture. Let’s get cooking!

Why You’ll Love This Recipe

This Rice & Poha Appe recipe is a winner for so many reasons. It’s quick to prepare (especially if you’re a fan of batch cooking!), incredibly flavourful, and a fantastic way to use up leftover poha. Plus, appes are naturally portion-controlled – perfect for a light yet satisfying breakfast or snack. They’re also a great introduction to South Indian cuisine if you’re new to it!

Ingredients

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

• 2 cup raw rice (approximately 300g)
• ?? tsp methi (fenugreek seeds) – about 1 teaspoon is a good starting point
• 1 cup poha / aval / beaten rice (approximately 150g)
• 1 cup coconut, grated (approximately 100g)
• 1 tsp salt (approximately 6g)
• 3 tsp oil (approximately 15ml)
• 1 tsp mustard seeds (approximately 5g)
• 1 tsp urad dal (split black lentils) (approximately 6g)
• 3 chillies, (adjust to your spice preference)
• Few curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Methi Seeds (Fenugreek): Don’t skip these! They add a lovely subtle flavour and help with fermentation. If you don’t have them, you can omit them, but the flavour won’t be quite as authentic.
• Poha/Aval Variations: You can use thick or thin poha – both work beautifully. If using thick poha, you might need to adjust the water slightly when blending.
• Coconut – Fresh vs. Dried: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch. If using desiccated, you might need to add a tablespoon or two of extra water to the batter.
• Regional Oil Preferences: Traditionally, coconut oil is used in South Indian cooking, but any neutral-flavoured oil like sunflower or vegetable oil will work just fine. My mom always used groundnut oil, which gives a lovely nutty aroma!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the raw rice and methi seeds together. Then, soak them in water for at least 4 hours – overnight is even better. This softens the rice and activates the methi.
2. Once soaked, drain the water and blend the rice and methi into a smooth paste using a little water. You want a consistency similar to dosa batter.
3. Now, in a separate mixer, grind the poha and grated coconut into a smooth batter. Again, add a little water if needed.
4. Combine the rice batter and the poha-coconut mixture in a large bowl. Add a cup of water and mix everything really well.
5. Cover the bowl and let the batter ferment in a warm place for about 8 hours, or overnight. You’ll know it’s ready when it’s bubbly and slightly sour-smelling.
6. While the batter ferments, let’s make the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chillies, frying until the dal turns golden brown. Finally, toss in the curry leaves and switch off the heat.
7. Once the batter has fermented, add the tempering and salt. Mix well.
8. Heat an appe pan over medium-low heat. Grease each mold generously with oil – this is key to prevent sticking!
9. Pour a ladleful of batter into each mold. Don’t fill them right to the top, as the appes will puff up.
10. Cover the pan and cook for about 3 minutes, or until the base of the appes turns golden brown.
11. Gently flip the appes and cook the other side for another 2-3 minutes, until uniformly cooked.
12. Serve immediately with your favourite chutney!

Expert Tips

• Batter Consistency: The batter should be pourable but not too runny. Adjust with water as needed.
• Fermentation: Warmth is your friend! In colder climates, you can place the batter near a warm oven or in a slightly preheated (then switched off!) oven.
• Appe Pan: A well-seasoned appe pan is a dream. If yours is new, grease it extra well.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free, as long as your poha is certified gluten-free.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the number of chillies or remove the seeds. My friend loves to add a pinch of red chilli powder to the batter for an extra kick!
• Festival Adaptations: These appes are a popular offering during Ganesh Chaturthi. You can also serve them as part of a larger South Indian breakfast spread for special occasions.

Serving Suggestions

Appes are best enjoyed hot off the pan! They pair perfectly with:

• Coconut Chutney (a classic!)
• Tomato Chutney
• Sambar
• A dollop of ghee (for extra richness)

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 also be stored in the fridge for up to 3 days, but it may require a little extra mixing before using.

FAQs

What is Poha/Aval and can it be substituted?

Poha, also known as aval or beaten rice, is flattened rice. It adds a lovely lightness and texture to the appes. If you absolutely can’t find it, you can try substituting with semolina (rava), but the texture will be slightly different.

How do I know when the batter is fermented enough?

The batter will be bubbly and slightly increased in volume. It should also have a slightly sour smell.

Can I make the batter ahead of time?

Yes! You can soak the rice and poha the night before and blend the batter in the morning. Let it ferment for the required time.

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

Grease the appe pan very well with oil before each batch. A well-seasoned pan also helps.

Can I steam the Appe instead of cooking on a pan?

While traditionally cooked on an appe pan, you can steam them! Place the batter in greased moulds and steam for about 10-12 minutes. They won’t have the same crispy exterior, but they’ll still be delicious.