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Rice Appe
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Ingredient:

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

Details:

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.

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