Appe is one of my favorite Amchi breakfast dishes. In this context, "Amchi" refers to my community—Saraswat Brahmins. We have an extensive collection of breakfast items, each more delicious than the last. Growing up, my mom would prepare a variety of these traditional breakfasts, but I have yet to try making even a quarter of them myself.
Appe are small, round, and slightly crispy on the outside. You can make them plain, add mustard seeds for flavor, or even stuff them with a mixture of jaggery and coconut to create a sweet version. We prefer ours plain, served with a side of fresh coconut chutney. The batter used for Appe is the same as dosa batter, only it’s kept thicker. There is a special pan, called an Appe tawa, that is used to cook them.
Here’s the recipe:
Ingredients:
1 cup urad dal (split black lentils)
2 cups rice
A handful of poha (optional, but it helps make them soft)
1 tsp methi seeds (fenugreek seeds) (optional, for added health benefits)
Salt
Oil
Method:
Soak the urad dal and rice in water for about 6 hours or more.
Grind the soaked urad dal and rice together with the poha (wash the poha in water to soften it, or soak it with the rice).
Grind the mixture into a thick batter using very little water.
Leave the batter overnight in a warm place to ferment.
In the morning, mix in the salt. Sometimes adding salt beforehand can cause the batter to ferment too much and become sour, depending on the weather. During summer, it’s easier to ferment the batter, but in winter, you can add a little salt, cover the vessel, and keep it in a warm, dark place, like an oven (turned off).
After adding salt, mix the batter well.
Heat the Appe tawa and spray a little oil, or use less than a drop in each space.
Pour the batter into the Appe tawa. Cover and cook. When one side is golden brown, turn the Appe over and cook the other side.
Serve hot with chutney.
Chutney Recipes:
Cilantro Chutney:
1 cup fresh grated coconut (defrost if using frozen)
3/4 cup cilantro/coriander leaves (or more to taste)
1 small piece of ginger
3 cloves garlic
3 green chilies
Salt
Grind all the ingredients together to make the cilantro chutney.
Ginger Chutney:
1 cup fresh grated coconut (defrost if using frozen)
1 small piece of ginger
1/4 tsp tamarind extract
2 green chilies
Salt
Grind all the ingredients together to make the ginger chutney.
Garlic Chutney:
1 cup fresh grated coconut (defrost if using frozen)
3-4 cloves garlic
2-3 Kashmiri red chilies
Grind these ingredients together. You can also add tamarind extract while grinding for added flavor.
Tadka/Seasoning:
Oil
1/2 tsp mustard seeds
5-6 curry leaves
1 red chili, broken into 2 pieces
Heat oil in a small pan and add the mustard seeds. When they start to splutter, add the curry leaves and broken red chilies. Fry for a few minutes, then pour this tadka over the ground chutney.
Enjoy your Appe with these delicious chutneys!
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