1 cup raw rice (chawal)
1/4 cup urad dal (split black lentils)
1/4 cup crushed peanuts
2 tbsp chopped onions
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 green chillies, chopped
8 to 10 curry leaves (kadi patta)a pinch of asafoetida (hing)
2 tbsp oil
salt to taste
oil for cooking
Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
Drain and grind to a smooth paste with 1/2 cup of water.
Cover and set aside overnight to ferment.
Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes.
Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.When the mustard and cumin seeds crackle, add this to the fermented batter.
Add salt and a little water if required and mix to form a thick batter.Heat the appe mould on a medium flame and grease it with a little oil.
Pour a spoonful of the batter into each mould.
Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
Remove and repeat with the remaining batter.
Serve hot with coconut chutney.