Rice appe recipe | chawal ke appe | how to make rice appe | rice appe with chutney

Rice appe

Rice appe easy snack recipe made with raw rice, poha, and common spices.  These round-shaped dumplings are generally served as a snack but can also be served as a morning breakfast recipe or kids’ lunch box. I also share slightly spicy coconut-coriander chutney which tastes great with it. It is an easy and foolproof recipe for soft and spongy appe for the first time. Do try this!

The key to making tasty rice appe at home are
  • Firstly, I made appe with soaked raw rice and poha. Poha gives extra fluffiness to appe. Also soaked rice-poha mixture into buttermilk to fasten fermentation process.
  • Rice appe batter should be medium thick and pouring consistency. If your batter is slightly thin, add some rava to adjust its consistency.
  • I have cooked appe in tadka pan which is easily available in every kitchen. you can also make it in appe pan or you can make chilla or dosa with this batter.
  • I have shared a spicy green coriander chutney which makes it an ideal combination for rice appe. but you may also try this with other types of chutney including different types of sambar to go with it.
  • Lastly, dhokla tastes great when it is slightly hot appe and tastes great when served with spicy chutney.
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Recipe Video

Rice appe

Recipe card for rice appe

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Soaking time 6 hrs
Total Time 6 hrs 35 mins
Course Snacks
Cuisine Indian
Servings 4 servings

Ingredients
  

For rice appe

  • 1 cup small grain rice
  • ½ cup poha
  • ¼ tsp methi dana
  • 1.5 cup buttermilk or as required to soak mixture
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 7-8 curry leaves
  • Pinch of hing
  • ¼ cup chopped onion
  • 2-3 chopped green chilli
  • ¼ cup coriander leaves
  • Salt to taste
  • ¼ tsp baking soda
  • ½ tsp lemon juice
  • Oil to cook appe

For spicy green chutney

  • ½ cup fresh coconut pieces
  • ¼ cup roasted chana dal
  • 3-4 spicy green chilli
  • ¼ cup coriander leaves
  • 5-6 mint leaves
  • 5-6 curry leaves
  • ¼ tsp cumin seeds
  • 1 small pieces of tamarind
  • ½ tsp sugar
  • Salt to taste
  • Water to grind chutney

Tempering for chutney

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • Pinch of hing
  • 1 small pieces of red chilli

Instructions
 

Making rice appe

  • In a mixing bowl wash rice and poha. then add methi dana and buttermilk. Mix well and soak it for 5-6 hrs.
  • Then in a mixture jar, add the soaked mixture and without adding any water grind it.
  • Take out batter into mixing bowl. Batter should be medium thick and pouring consistency.
  • Then in a tadka pan, add oil, mustard seeds, chana dal, urad dal, curry leaves, hing, chopped onion and chopped green chilli. Sauté it
  • Now add tadka into batter. also add coriander leaves, salt, baking soda and lemon juice. Mix well and batter is ready.
  • Then in a tadka pan, add 1 tbsp oil and 1.5 ladle batter. Cover and cook on low flame till appe is properly cooked and crispy from both the sides.
  • Or you can heat and grease the appe pan with oil.
  • now pour the batter into moulds. make sure to add little oil in each mould to get a crispy appe.
  • cover and cook for 2 minutes or until the appe is cooked well. further, flip gently and cook both sides.
  • enjoy rice appe with spicy green chutney.

Making green chutney

  • In a mixture jar, coconut pieces, chana dal, green chilli, coriander leaves, mint leaves, curry leaves, cumin seeds, tamarind, sugar, salt and water.
  • Grind it and take out mixture into bowl.
  • Now in a tadka pan, add oil, mustard seeds, urad dal, hing and dry red chilli. Saute it.
  • add tadka into chutney and mix well.
  • Serve spicy green coconut-coriander chutney with rice appe.

Notes

  • use small grain rice for appe batter.
  • the ratio of poha should be half that of rice.
  • methi dana helps to fasten the fermenting process.
  • soak mixture into buttermilk helps to fasten the fermenting process.
  • grind the soaked mixture with buttermilk, do not add any extra water while grinding it.
  • make medium thick and pour consistency of the batter.
  • add fine rava if your batter is slightly thin.
  • cook appe on low flame; do not cook it on high flame otherwise it becomes raw from inside.
  • appe taste great when it is slightly hot and served with spicy chutney.

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