Appe, also known as Paniyaram, or Paddu, are delightful dumplings made from fermented rice and lentil batter. Originating in the southern region of India, this dish is usually prepared using a special Appe pan. They are crispy from the outside and soft and fluffy from the inside. They are usually served with coconut chutney or sambar and make for a perfect breakfast or snack.
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Rinse the rice and urad daal separately and then soak them along with methi seeds in water for about 4 to 5 hours.
Drain the water and grind the mixture along with the cooked rice to a slightly coarse batter in a mixer grinder, by adding some water. Add salt and mix well.
Ferment this batter for 8 to 10 hours or overnight.
After the batter is well fermented, mix it well again.
Heat the appe pan, and pour a few drops of ghee or oil into each of its grooves.
Pour the batter into each of these grooves and let it cook on a medium flame for a couple of minutes.
Flip each of the appe using a spoon and cook the other side until it turns golden brown.
Serve hot with coconut chutney or sambar.