Appe is a common breakfast dish in Mangalore. It’s also popular in the other Southern states and is called Paadu/Guliyappa in Karnataka, Paniyaram in Tamil Nadu, Gundponglu in AP and Telengana. And called ‘dosa in a ball’ by my daughter!
It’s made with the dosa batter in a special ‘appe pan’ which has 5-7 or more round holes. The batter is poured into these holes and the resulting appe is almost round like a ball.
Here’s a healthier version of the recipe in which I have added sauteed mixed veggies into the batter to make it more nutritious and can be packed and taken for lunch :
- Idly Rice: 3/4 cup
- Raw Rice: 1/4 cup
- Urad Dal: 1/2 cup
- Fenugreek seeds: 1/2 tsp
- Carrots: 1 medium (finely diced)
- Green Beans: 1/2 cup
- Peas: 1/2 cup
- Green Chilli: 1 finely chopped (optional)
- Curry leaves: 10-15 nos., finely chopped
- Onion: 1 medium, finely chopped
- Salt: to taste
- Coriander leaves: 3 tbsp, finely chopped
- Wash the idly rice, raw rice, fenugreek seeds and whole urad dal then soak for 6-8 hours.
- Grind the soaked mixture with enough water to get a smooth batter.
- Transfer the ground batter to a clean vessel and cover it and let it ferment in a warm place overnight.
- Heat oil in a pan and add the curry leaves, onions green chili(optional) .
- Saute till the onions are soft. Add the chopped veggies and the coriander leaves and sautee till the veggies are cooked. Add the salt. Remove from heat and set aside to cool
- Add this mixture when cool to the batter and mix well.
- Heat the appe pan till its really hot(test by sprinkling water-it should sizzle). Add a little oil/ butter/ ghee into each mold. Drop the batter to fill the mold. Cover and cook for a minute. Then turn and cook on the other side till its golden in colour.
- The appe should be crispy and golden on both sides.
- Serve hot with chutney.