Authentic Urad Dal & Millet Appe Recipe – Gluten-Free Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Urad Dal & Millet Appe Recipe – Gluten-Free Indian Snack

Introduction

Oh, appe! These little puffed-up delights are a staple in my home, especially for a quick evening snack or when guests pop over. They’re savory, satisfying, and surprisingly easy to make once you get the hang of it. I first stumbled upon this particular version – a blend of urad dal and various millets – at a friend’s place during Ganesh Chaturthi, and I’ve been hooked ever since. It’s a fantastic way to sneak in some extra nutrition, and honestly, the flavor is just amazing. Let’s dive in and make some!

Why You’ll Love This Recipe

This isn’t your average appe recipe. We’re taking things up a notch with a blend of millets, making it incredibly healthy and gluten-free. It’s packed with protein, fiber, and essential nutrients. Plus, the fermentation process makes it super easy to digest. Trust me, your gut will thank you! It’s a perfect snack for anyone looking for a wholesome and delicious treat.

Ingredients

Here’s what you’ll need to create these delightful appe:

• 1 cup Urad Dal (Split Black Gram)
• 1 cup Sorghum Rava (Coarse ground Sorghum)
• 1 cup Finger Millet Rava (Coarse ground Ragi)
• 1 cup Barnyard Millet (Sama Rice/Vari Rice)
• 1 tablespoon Fenugreek Seeds
• 1 teaspoon Crushed Green Chilies (adjust to your spice preference!)
• 1 teaspoon Crushed Ginger
• 1 medium Onion (finely chopped)
• ?? teaspoon Mustard Seeds
• 1 teaspoon Oil/Ghee (for tempering and cooking)
• 8-10 Curry Leaves
• 1 pinch Asafoetida (Hing)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients a little more, shall we? Knowing what each one brings to the table will help you understand the recipe better.

Urad Dal: The Protein Powerhouse

Urad dal is the star of the show, providing the base for our appe and giving it that lovely fluffy texture. About 1 cup of urad dal is roughly 180g. Don’t skip this – it’s essential!

Sorghum Rava (Jowar Rava): A Nutritional Grain

Sorghum rava, or jowar rava, adds a slightly nutty flavor and a boost of fiber. It’s a fantastic gluten-free alternative to semolina.

Finger Millet Rava (Ragi Rava): Benefits & Flavor

Ragi rava is a nutritional powerhouse, rich in calcium and iron. It has a unique earthy flavor that complements the other ingredients beautifully.

Barnyard Millet (Sama Rice/Vari Rice): A Light & Healthy Choice

Barnyard millet, also known as sama rice or vari rice, keeps the appe light and airy. It’s easily digestible and adds a subtle sweetness.

Fenugreek Seeds: The Secret to Flavor & Fermentation

Don’t underestimate the power of fenugreek seeds! They add a lovely aroma and aid in the fermentation process, resulting in a softer, fluffier appe.

Regional Variations in Millet Usage

You’ll find that millet usage varies greatly across India. In some regions, they use only one type of millet, while others experiment with a blend. Feel free to adjust the millet ratio to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the urad dal, sorghum rava, ragi rava, and fenugreek seeds separately in water for 6-8 hours. This is crucial for a smooth batter.
2. Drain the water from each soaked ingredient. Now, grind the dal and millets into coarse pastes separately, using as little water as possible. We want a thick consistency.
3. Wash the barnyard millet and grind it into a coarse paste as well.
4. In a large bowl, combine all the pastes – urad dal, sorghum, ragi, and barnyard millet. Cover the bowl and let it ferment for 8-10 hours, or overnight. You’ll know it’s ready when it’s bubbly and has a slightly sour aroma.
5. Once fermented, add the finely chopped onion, crushed ginger, green chilies, and salt to the batter. Mix well.
6. Now for the tempering! Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Then, add asafoetida and curry leaves. Sauté for a few seconds and pour this tempering into the batter. Mix well. Adjust the batter consistency with a little water if needed – it should be pourable but not too runny.
7. Heat your appe pan over medium flame. Grease each cavity with a little oil.
8. Pour the batter into each cavity, filling it about ¾ full. Cover the pan and cook for 2-3 minutes.
9. Flip the appe carefully, add a little more oil to the cavities, and cook the other side until golden brown.
10. Serve hot with your favorite chutney!

Expert Tips

Let’s make sure your appe turn out perfect every time.

Achieving the Perfect Appe Texture

The key to a good appe is the right batter consistency. It should be thick enough to hold its shape but pourable enough to fill the cavities easily.

Fermentation – Key to Light & Fluffy Appe

Fermentation is essential. It’s what gives the appe its light and fluffy texture. The warmer the environment, the faster it will ferment.

Troubleshooting Batter Consistency

If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of sorghum or ragi rava.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Appe: Simply ensure you’re using oil instead of ghee for tempering.
• Gluten-Free Assurance: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the amount of green chilies to suit your taste. For mild, use ½ teaspoon, for medium, 1 teaspoon, and for spicy, add up to 1 ½ teaspoons.
• Festival Adaptations: These are often made during Ganesh Chaturthi and Navratri as an offering and a delicious snack.

Serving Suggestions

Appe are best enjoyed hot, straight off the pan! They pair wonderfully with:

• Coconut Chutney
• Tomato Chutney
• Mint-Coriander Chutney
• Yogurt (for a cooling contrast)

Storage Instructions

Leftover appe can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. However, they’re best enjoyed fresh!

FAQs

Got questions? I’ve got answers!

What is the best way to grind the millets for appe?

Use a wet grinder or a high-powered blender. Add minimal water to get a coarse paste.

Can I use rice flour instead of barnyard millet?

You can, but it will change the texture. Rice flour will make the appe a bit denser.

How do I know if the batter is fermented enough?

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

What chutneys pair best with millet appe?

Coconut chutney and tomato chutney are classic pairings. Mint-coriander chutney also works beautifully.

Can I make the batter ahead of time and store it?

Yes, you can! Make the batter and let it ferment overnight. Store it in the refrigerator for up to 24 hours after fermentation.