Appe

 

My mother's family comes from Karnataka. I have only learnt about this from the association we had with my mother's cousin who lived in Sankh near Bijapur. My mother's cousins from Bijapur are close to us and I as a child have spent some memorable vacations in Bijapur, where my mother's uncle had a huge bungalow facing the Gol Gumbaz.

Its from this connection that I have eaten these recipes cooked in Karnataka. "Appe" was one of my favorite breakfast. Its cooked in two ways savory and sweet. Today I am sharing the savory version which is enjoyed in my house.

The preparation  requires a special pan like the one you see in this photograph.

Its called an appe pan. In the earlier days it used to be made of alloys but today the non-stick variety is available. It needs just a brushing of oil so the dish is non greasy.

Ingredients :

• 2 cups Idli Rava or small grain rice.
• 1cup urad dal.
• Salt to taste.
• 2 inches ginger.
• 2 green chillies.
• 1 tbsp jeera.
• 2 dry red chillies.
• Slivers of fresh coconut 2 tbsp.
• 2tbsp chopped cashew nuts.
• Some curry leaves.
• 1 tsp oil for tempering.
• 1 tsp mustard seeds.
• 1/2 tsp methi seeds.
• Few curry leaves.
• Pinch of hing.

Method:

• Soak the dals separately for 6 hrs.

• Then grind them separately and mix.

• If using Idli Rava soak for 15 mins and wash in several waters to get clear water.

• Mix with the rice paste and let it ferment overnight.

• Next day add salt, ginger, jeera and green chilli paste you could add little pepper powder.

• Now for tempering heat 1tsp oil to this add 1/2tsp methi seeds, 1tsp mustard seeds 2 red chillies broken to pieces and curry leaves.  Add the coconut slivers and cashew nuts.

• Pour in the batter and cover it for 5 mins.

• Prepare the Appe Pan by greasing the holes and pour the mixture.

• Cover and let it cook for 5 mins turn over and cook other side.

• Both sides will be light brown.
  

 Serve with a coconut chutney.

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