Rice appe recipe, also known as paniyaram, are delicious and crispy dumplings made from fermented rice and lentil batter. They are a popular South Indian snack or breakfast dish that can be enjoyed with coconut chutney and sambar. Rice appe recipe are easy to make, but they require some planning and patience as the batter needs to be soaked, ground, and fermented for several hours. In this beginner’s guide, we will show you how to make rice appe recipe step by step, with tips and tricks to get them perfect every time.
What are Rice Appe?
Rice appe are small, round and hollow dumplings that are cooked in a special mould called an appe pan or paniyaram pan. The pan has several cavities that give the appe their shape and allow them to cook evenly on both sides. Rice appe are made from a batter of raw rice and urad dal (split black gram) that is fermented overnight, similar to idli or dosa batter. The batter is then tempered with spices, onions, curry leaves and peanuts, and spooned into the greased mould. The appe are cooked on a medium flame until golden and crisp on the outside, and soft and spongy on the inside.
What are the Ingredients for Rice Appe Recipe?
To make rice appe, you will need the following ingredients:
- Raw rice:- You can use any variety of raw rice, such as dosa rice or regular rice. Wash the rice well under running water to remove any dirt or impurities.
- Urad dal:- Urad dal is a split black gram that gives the batter its texture and fermentation. Wash the urad dal well and soak it separately from the rice.
- Poha:- Poha is flattened rice that helps in making the batter soft and fluffy. You can use thick or thin poha, but soak it along with the rice for best results.
- Fenugreek seeds:- Fenugreek seeds, also known as methi seeds, are optional but they enhance the flavor and fermentation of the batter. Soak them along with the urad dal.
- Salt:- Salt is added to the batter after grinding and before fermenting. It helps in enhancing the taste and preserving the batter.
- Oil:- Oil is used for greasing the appe pan and for cooking the appe. You can use any cooking oil of your choice, such as coconut oil, sesame oil, or vegetable oil.
- Mustard seeds:- Mustard seeds are used for tempering the batter. They add a nice crunch and flavor to the appe.
- Cumin seeds:- Cumin seeds are also used for tempering the batter. They add a warm and earthy aroma to the appe.
- Curry leaves:- Curry leaves are an essential ingredient for South Indian cuisine. They add a fresh and fragrant touch to the appe. Chop them finely before adding to the tempering.
- Green chilies:- Green chilies add some spice and heat to the appe. You can adjust the quantity according to your preference. Chop them finely before adding to the tempering.
- Onions: Onions add some sweetness and crunch to the appe. Chop them finely before adding to the tempering.
- Asafoetida: – Asafoetida, also known as Hing, is a pungent spice that adds a unique flavor and aids in digestion. It is optional but recommended for making rice appe. Add a pinch of it to the tempering.
- Roasted peanuts: – Roasted peanuts add some nuttiness and crunch to the appe. You can use salted or unsalted peanuts, but coarsely grind them before adding to the tempering.
- Coriander leaves: – Coriander leaves, also known as cilantro, add some freshness and color to the appe. Chop them finely and mix them with the batter before cooking.
How to Make Rice Appe Recipe: Step-by-Step Instructions
Follow these simple steps to make rice appe at home:
Step 1: Soak the Rice, Urad Dal and Poha
In a deep bowl, add 1 cup of raw rice and enough lukewarm water to cover it. In another bowl, add 1/4 cup of urad dal, 1 teaspoon of fenugreek seeds and enough lukewarm water to cover them. In a third bowl, add 1/4 cup of poha and enough lukewarm water to soak it. Keep all three bowls aside for 2 hours.
Step 2: Grind the Batter
Drain the water from all three bowls and transfer them to a mixer jar. Add some fresh water as needed and grind them to a smooth batter. The consistency of the batter should be thick but pourable, similar to idli batter. Transfer the batter to a large bowl and add some salt to taste. Mix well and keep the batter aside to ferment in a warm place for 8 to 10 hours, or overnight.
Step 3: Temper the Batter
Once the batter is fermented, it will rise and become bubbly. Give it a gentle stir and check the salt. In a small pan, heat 2 tablespoons of oil over medium-high heat. Add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. When they crackle, add 2 finely chopped green chilies, 1/2 cup of finely chopped onions, 1/4 cup of coarsely ground roasted peanuts, a pinch of asafoetida and a few curry leaves. Saute for a few minutes until the onions turn soft and golden. Turn off the heat and let the tempering cool slightly.
Add the tempering to the batter and mix well. You can also add some chopped coriander leaves at this stage.
Step 4: Cook the Appe
Heat an appe pan or paniyaram pan over medium flame and grease it with some oil. Use a brush or a paper towel to grease each cavity well. When the pan is hot, spoon some batter into each cavity, filling them about three-fourths full. Do not overfill them as they will expand while cooking. Drizzle some more oil over the appe and cover the pan with a lid.
Step 5: Cooking Tips the Appe
Cook for about 5 minutes or until the lower surface of the appe becomes golden brown. Flip them over using a skewer or a spoon and cook for another 5 minutes or until both sides are crisp and cooked through. Transfer the appe to a plate and repeat with the remaining batter.
Step 6: Serve the Appe
Serve the rice appe hot as coconut chutney and sambar. You can also enjoy them plain or with some butter or ghee. Rice appe are best eaten fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or a pan before serving.
Tips and Tricks for Making Rice Appe
- To make rice appe more nutritious, you can use a mix of different lentils, such as chana dal, moong dal, and toor dal, along with urad dal. Soak them separately from the rice and grind them together.
- To make rice appe more colorful, you can add some grated carrots, beetroot, spinach, or corn to the batter.
- To make rice appe more flavorful, you can add some ginger, garlic, turmeric, garam masala or cheese to the batter.
- To make rice appe more crispy, you can add some rice flour or semolina (rava) to the batter.
- To make rice appe more soft and fluffy, you can add some baking soda or fruit salt (eno) to the batter just before cooking.
- To make rice appe more easily, you can use leftover idli or dosa batter and temper it with spices and onions.
- To make rice appe without an appe pan, you can use a muffin tray or a mini cupcake pan and bake them in an oven.
Watch the Video Rice Appe Recipe
1. In a deep bowl, place the raw rice and add enough lukewarm water to cover it.
2. In another bowl, add the urad dal and fenugreek seeds, and pour enough lukewarm water to cover them.
3. Take a third bowl, place the poha, and add enough lukewarm water to soak it.
4. Set all three bowls aside for a soaking period of 2 hours.
5. After 2 hours, drain the water from all three bowls and transfer their contents to a mixer jar.
6. Add some fresh water to the mixer jar and grind the ingredients into a smooth batter.
7. The batter should be dense enough to hold its shape, but thin enough to flow, like idli batter
8. Transfer the batter to a large bowl and add salt to taste, ensuring it is well mixed.
9. Set the batter aside in a warm place to ferment for 8 to 10 hours, or overnight.
10. Once the batter has fermented, it will rise and become bubbly.
11. Give the batter a gentle stir and check the salt seasoning.
12. In a small pan, heat 2 tablespoons of oil over medium-high heat.
13. Add 1 teaspoon each of mustard seeds and cumin seeds to the hot oil.
14. When the seeds crackle, add 2 finely chopped green chilies, 1/2 cup of finely chopped onions, 1/4 cup of coarsely ground roasted peanuts, a pinch of asafoetida, and a few curry leaves to the pan.
15. Saute the ingredients for a few minutes until the onions turn soft and golden.
16. Turn off the heat and allow the tempering to cool slightly.
17. Add the tempering to the batter and mix it well. Chopped coriander leaves can also be mixed in at this point.
18. Heat an appe pan or paniyaram pan over medium flame and grease it with some oil.
19. Spoon some batter into each cavity of the pan, filling them about three-fourths full.
20. Cook the appe for about 5 minutes on each side, until they turn golden brown and crisp. Serve hot with coconut chutney and sambar, or enjoy them plain, with butter or ghee. Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat before serving.
Also Read: Suji Appe Recipe
Serving Suggestions For Rice Appe Recipe
Rice appe Recipe is a delicious and versatile snack that can be enjoyed at any time of the day. They are best served hot and fresh, as they tend to lose their crispness and become chewy when cooled. Some of the options for serving them are:
Coconut chutney: A classic and creamy dip made with grated coconut, green chilies, ginger, curry leaves, and mustard seeds. It adds a refreshing and nutty flavor to the rice appe.
– Sambhar: A spicy and tangy lentil stew with mixed vegetables, tamarind, curry leaves, and spices. It is a hearty and wholesome dish that complements the rice appe well.
– Tomato chutney: A tangy and sweet dip made with tomatoes, onions, garlic, red chilies, and jaggery. It adds a burst of flavor and color to the rice appe.
– Molagapodi: A dry and spicy powder made with roasted lentils, sesame seeds, red chilies, and asafoetida. It is also known as gunpowder or idli podi. You can sprinkle it over the rice appe or mix it with oil and dip the rice appe in it.
– Butter or ghee: A simple and indulgent way to enjoy the rice appe is to drizzle some melted butter or ghee over them. It enhances the taste and texture of the rice appe and makes them more rich and more moist.
Storage Suggestions For Rice Appe Recipe
Rice appe are best enjoyed fresh and hot, as they tend to lose their crispness and become chewy when cooled. If you don’t finish them all, you can keep them in the fridge for 2 days in a sealed container. To reheat them, you can either microwave them for a few seconds or pan-fry them on a low flame until warm and crisp.
You can also freeze the rice appe batter for up to a month and thaw it overnight in the refrigerator before making the rice appe. Stir the batter thoroughly before making the rice appe.
Frequently Asked Questions
Q.1. What are the ingredients for rice appe?
Answer: According to some recipes, the ingredients
for rice appe are: -Raw rice, Urad dal, Salt, Oil, Mustard seeds, Cumin seeds, Curry
leaves, Asafoetida, Green chilies, Onions, Crushed peanuts (optional)
Q.2. How to ferment rice appe batter?
Answer: To ferment rice appe batter:
- Mix the ground rice and urad dal batter with enough water and salt.
- Keep the batter in a warm place, covered, for 8 to 10 hours or overnight.
- The batter will rise and become bubbly, indicating it’s fermented and ready to use.
Q.3. What is the difference between rice appe and paniyaram?
Answer: Rice appe recipe and paniyaram recipe are essentially the same dishes, but they may have some regional variations in the ingredients, names, and methods of preparation. They are both made by cooking a batter of rice and lentils or semolina and yogurt in a special moulded pan, resulting in small, round, and crispy dumplings.
Some of the variations are:
– Rice appe recipe is a common name in Karnataka and Maharashtra, while paniyaram is more popular in Tamil Nadu and Kerala.
– Rice appe recipe can be made with boiled rice or raw rice, while paniyaram is usually made with idli rice.
– Rice appe recipe can be made with or without urad dal, while paniyaram always requires urad dal.
– Rice appe recipe can be sweet or savory, while paniyaram is mostly savory. Sweet paniyaram is also known as nei appam or unniyappam.
Rice appe recipe are a delicious and healthy snack or breakfast dish that can be made at home with simple ingredients. They are crispy on the outside and soft on the inside, with a burst of flavors from the spices, onions, peanuts and coriander leaves. Rice appe recipe are easy to make, but they require some planning and patience as the batter needs to be soaked, ground and fermented for several hours.
Once you have the batter ready, you can cook them in an appe pan or paniyaram pan in minutes and enjoy them hot with your favorite accompaniments. Rice appe are a great way to use up leftover idli or dosa batter as well. Try this recipe and let us know how you liked it in the comments below