In a mixing bowl, wash 1 cup rice and ½ cup poha. Then add ¼ tsp methi dana and buttermilk. Mix well and soak for 2 hours.

Then, add the soaked mixture to a mixer jar and grind it without adding any extra water.

Transfer the batter to a mixing bowl. The batter should be medium-thick with a pourable consistency.

In a tadka pan, heat 1 tbsp oil. Add 1 tsp mustard seeds, 1 tsp urad dal, and 1 tsp chana dal, and sauté well. Then add curry leaves, a pinch of hing, 2–3 chopped green chillies, and ½ cup chopped onion. Sauté it well.

Add the tadka to the batter. Also add ¼ cup coriander leaves, salt, ½ tsp baking soda, and 1 tsp lemon juice. Mix well. The batter is now ready.

Heat and grease the appe pan with oil.

Pour the batter into the moulds. Add a little oil to each mould to get crispy appe.

Cover and cook for 5 minutes or until the appe are cooked well. Then flip gently and cook on both sides.

You can also make the appe in a tadka pan (refer to the video).

Enjoy rice appe with spicy green chutney.

In a pan, heat 1 tbsp oil and add ¼ cup peanuts. Sauté them well.

Then add ¼ cup roasted chana dal and sauté briefly.

Add 2 green chillies and some curry leaves. Sauté well.

Switch off the flame and add ¼ cup desiccated coconut. Mix and sauté in the residual heat.

Transfer the mixture to a plate and let it cool completely.

Add the cooled mixture to a mixer jar. Add salt to taste, 1 tsp jaggery, ¼ cup curd, and ¼ cup water (or as required).

Grind into a smooth chutney and transfer it to a bowl.

In a tadka pan, heat 1 tbsp oil. Add ¼ tsp mustard seeds and ½ tsp urad dal. Sauté briefly.

Add 2 dry red chillies and some curry leaves. Sauté well.

Add this tadka to the chutney and mix well.

The chutney is ready. Serve it with rice appe.