Ingredients
- Leftover Rice (quantity as available)
- Coconut Chutney (for blending, and serving)
- Semolina (Suji)
- Yogurt
- Salt (to taste)
- Onion (1, finely chopped)
- Tomato (1, finely chopped)
- Green Chili (1-2, finely chopped, or to taste)
- Baking Soda OR Eno fruit salt (a pinch)
- Oil (for greasing the pan)
Instructions
- In a blender, combine the leftover rice with enough coconut chutney to form a fine, smooth paste.
- Add semolina and yogurt to the rice paste. Blend again until the mixture is smooth and resembles a batter.
- Transfer the batter to a mixing bowl.
- Add salt to taste and mix well.
- Stir in the finely chopped onion, tomato, and green chili into the batter. Mix thoroughly to combine all the vegetables.
- Just before you are ready to cook, add a pinch of baking soda or Eno fruit salt to the batter. Mix gently until just combined.
- Heat an Appam pan (appe pan) on medium heat and lightly grease each mold with a little oil.
- Pour a spoonful of batter into each mold of the hot pan.
- Cook until the bottom is golden brown, then flip and cook the other side until it’s also golden brown and cooked through.
- Serve the hot and crispy appe immediately with fresh coconut chutney.
Notes
- This recipe is a fantastic way to utilize leftover rice, transforming it into a delicious and hearty snack.
- The snack has a texture similar to idli or dosa, making it a great option for those who enjoy South Indian cuisine.
- It’s a quick and easy dish, perfect for a special breakfast or an evening snack, especially during colder weather.
- You can adjust the amount of green chili according to your spice preference.