Appe is a popular traditional breakfast from konkan regions.

RECIPE :
Ingredients

• 1 cup split black gram dal(urad dal)
• 2 cups raw rice
• 1/2 tsp fenugreek seeds (met

hi seeds)

• 1 onion very finely chopped
• 2 tsp very finely chopped ginger
• 3 tbsp very finely chopped coriander leaves
• 2 green chillies finely chopped
• Salt to taste
• Oil to shallow fry the appe

METHOD:
Wash split black gram dal (urad dal) and raw rice well. Soak them separately in water for at least 3 hours.Soak the fenugreek seeds along with rice.
Grind to a slightly coarse paste separately adding little water. Mix both the batters well, add salt and mix well. Cover and keep the batter aside overnight to ferment.
Next morning add finely chopped onion, ginger, green chillies and coriander leaves to the batter. Mix the batter well. The batter should be of thick consistency.
To prepare the appe first heat the pan on low flame and when hot  grease  each depression of the appe pan with oil . Fill each depression only 3/4th with the batter. Cover with a steam lid and cook on low flame till light brown in colour. Turn over with a fork  and fry the other side till done without cover.

NOTE:
Appe can also be prepared without  adding onion, ginger etc. Serve hot with coconut chutney.

TIP:
Appe can also be prepared with idli batter.
Thick dosas can also be prepared with appe batter.

Coconut chutney 

Coconut chutney is a simple recipe that’s tangy and spicy and goes well with appe, dosas, idlis.
RECIPE :
Ingredients

• 1 cup grated coconut
• A small piece of tamarind
• 1/4th” piece of ginger
• 2 to 3 green chillies(adjust to taste)
• Salt to taste
• 2 sprigs of coriander leaves
• A pinch of asafoetida
• For tempering
• 2 tsp oil
• 1 tsp cum

in seeds

• A pinch of asafoetida
• 1 red chilly cut into pieces
• 3 to 4 curry leaves

METHOD:
Grind coconut,asafoetida,green chillies,ginger,tamarind,salt, coriander leaves along with little water coarsely. Transfer to a serving bowl. In a seasoning pan, heat oil add cumin seeds.
When they crackle add asafoetida, dry red chilli and curry leaves and pour this seasoning over the chutney.
Serve this chutney with Appe, dosas, set dosas, pancakes etc.

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