Appes, or Paniyarams as they are called in South India, is the traditional recipe of steamed balls made out of a mixture of fermented rice and lentils.

There is an alternative 'instant' way of approaching this recipe, but the fermentation process gives it a unique flavour and ensures its nutritional value.

My recipe also has a healthy dose of veggies which not only adds to the crunch but also gives it a colourful appearance. Appes taste amazing with coconut and raw mango chutney.

Appe

Serves: 3-4

Ingredients

• 1 cup any short-grained rice, washed, soaked for 5-6 hours
• ¼ cup yellow mung dal, washed, soaked for 5-6 hours
• ¼ cup chana dal or Bengal gram, washed, soaked for 5-6 hours
• ¼ cup urad dal or split white gram, washed, soaked for 5-6 hour
• ½ tsp methi daana or fenugreek seeds, washed, soaked for 5-6 hours
• 2 tbsp poha or flattened rice, washed, soaked for 30 minutes
• ¼ cup finely chopped onions
• ¼ cup grated carrots
• ¼ cup finely chopped shimla mirch or green capsicum
• ¼ cup chopped green dhania or coriander or cilantro leaves
• ½ tsp grated ginger
• 1 tsp chopped garlic
• 1 tsp jeera or cumin seeds
• 1 tsp rai or mustard seeds
• Oil for greasing the appe mould and cooking
• Salt to taste, about 2 tsp
• Water
• Non-stick appe or paniyaram pan

Method

• In a grinder, blend the soaked rice, urad dal, chana dal, mung dal, poha, methi seeds to a smooth paste.
  Add water sparingly or only as required.
  The batter needs to be of thick consistency.
  Transfer the batter into a bowl.
  Let the batter rest in a warm spot for 6-8 hours or overnight.
  Once the batter has risen, add the vegetables, cumin, dhania, mustard seeds, salt, and mix gently.
• Heat the appe pan over medium heat and brush each of the moulds with a little oil.
  Carefully pour the batter into each of the moulds.
  Cover the pan and allow the appes to cook for about 2-3 minutes on each side or until they become golden brown.
  Remove the appes from the pan and transfer to a plate.
  Serve hot with coconut and raw mango chutney, chutney powder, or ketchup, if you must.

Coconut and Raw Mango Chutney

Serves: 3-4

Ingredients

• 1 cup sliced fresh coconut
• ½ cup kairi or raw mango, sliced
• 2 tbsp chopped fresh green dhania or coriander or cilantro leaves
• 1 tbsp pre-roasted chana dal or Bengal gram
• 2 light green chillies, roughly chopped
• ½ inch-piece ginger, chopped
• 1 tsp jaggery
• Pinch black salt
• Salt to taste, about ½ tsp
• Drinking water

For the tempering

• 1 tsp oil, preferably coconut oil
• 1 tsp urad dal or skinned white gram
• ½ tsp rai or mustard seeds
• ½ tsp jeera or cumin seeds
• 1 dry red chilly
• Sprig curry leaves

Method

• In a blender jar, grind all the ingredients with a little water to make a chutney.
  Transfer the chutney into a bowl and adjust salt as per taste.
• Heat the oil in a tempering pan.
  Add the mustard seeds, cumin seeds, urad dal, and allow them to crackle for a few seconds.
  Add the curry leaves and the red chilly.
  Take off heat.
  Pour the tempering over the chutney and give it a good mix.
  Serve.

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