Appe recipe is a classic south Indian dish that makes a great breakfast and evening snack. It is bite-sized dumplings that are crisp outside and soft inside and tastes delicious that gets ready in 15 minutes.
- 1 cup Fine semolina (rava)
- 1/4 cup Yogurt
- 1 tsp Eno fruit salt
- 1 tsp Salt
- 1/2 cup Water
- 1 + 2 tbsp Oil
- 1 tsp Mustard
- 1 tsp Cumin
- 1 Onion chopped
- Few Curry leaves chopped
- 4 Green chilies chopped
- Handful Coriander chopped
Heat oil in a kadai or skillet over medium flame.
Add mustard, cumin and let it splutter.
Add onion, green chilies, saute and cook for 3-4 minutes or until onions turn soft and turn off the heat.
In a wide bowl, combine semolina, yogurt, cooked onion mixture, coriander, salt, eno fruit salt, water as required and mix until everything is well combined without any lumps.
The batter should neither be too runny nor too thick. It should be of pourable medium thick consistency.
Heat appe pan or Aebleskiver over medium heat, add 1/4 tsp oil in each mould and grease with a brush.
Once the pan is hot, pour the batter about 3/4 full in each mould.
Cook for about 2-3 minutes until edges become firm.
Gently flip each appe over with a skewer, chopstick or wooden spatula. Cook for another 2- 3 minutes or until other side cooks well.
Remove appe from pan. Repeat the same procedure for rest of the batter.
Serve hot appe with chutney and/or sambar.
You may replace eno fruit salt with baking powder.
You can play around with ratio of yogurt and water. Ensure batter is not too runny.
Urad dal and chana dal can be added for crunchy taste.