Thursday, February 4, 2010

Konkani Appe recipe - Konkani Appo recipe - Yummy for breakfast

Appe or Appo as it is commonly called most definitely must be a Konkan invention as I have not seen this prepared commonly elsewhere. These are almost spherical in shape - and traditionally eaten with chutney. Sambar also goes good with Appo.

Note: You need a special Appo Pan for this. Nowadays this is available in all major and minor towns and cities in India :-)
Time to prepare: 1 hour in all (including preparation of batter - overnight fermentation required)
Serves: 4-5

Konkani Appo
Ingredients for Appo / Appe:
  • 100gms - Urad dal (aka Black gram dal in Hindi, उड़द in Hindi, ಉದ್ದಿನ ಬೇಳೇ in Kannada)
  • 200gms -  uncooked Rice (use the so-called "dosa rice" if available)
  • Cooking oil of choice
Method for Appo / Appe:
  1. The dal and rice is to be soaked in water for 2-3 hours.
  2. Grind to a fine batter - batter should be thicker than dosa batter - about 25% thicker. After grinding, add salt. Keep this mixture overnight to allow fermentation.
  3. Heat the appe pan - add a little oil to each of the little compartments - to get a thin layer of oil - fill the compartment with batter. Cover this pan on top.
  4. After roasting to a slightly golden colour - turn over with a spoon - and roast.
  5. Eat with Chutney. You can try chutney recipes here - 6 excellent chutney recipes.
a. You can keep the batter for 1-2 days in the fridge. On the second day - add finely chopped onions, green chillies.
b. Secret tip: Tastes mouthwatering if you add "Sapsige soppu" finely chopped - with onions and gren chillies mixed to the batter.

1 comment:

If you liked and used this recipe... please send in $10 (just kidding... just write a comment instead)