Rice Appe | Paddu | Guliappa recipe with step by step photos and short video. Appe | Paddu is a tasty South Indian breakfast made with rice and dal batter . To make authentic paddu , all variety of lentils / dal's are used along with rice and grind to smooth batter , later tempered and cooked in appe pan by drizzling little oil. Appe can also be made by using left over idli or dosa batter but authentic paddu with all lentils tastes more delicious. This rice appe is soft and tastes delicious when served hot with thin coconut chutney.

Again to highlight , appe is considered as a healthy breakfast / snack with complete protein with combination of cereals and pulses . Also when served with coconut chutney and ghee , along with enhanced taste it makes it more healthier with therapeutic properties of coconut and ghee. adding ghee to coconut chutney brings down the glycemic index . Eating this kind of healthy breakfasts are always win win situation for health as well as taste .

Appe , Dosa , Idili are all staple breakfast in South India and is common at every home with their own creative and additional ingredients. Whenever and where ever you eat a good food take some time to explore that food and recipe followed to put that wonderful dish. Always try to discover wide varieties of recipes from your neighbours , families , friends, relatives , food blogs and adapt recipes that tastes good and are healthy . End of the day our mind should be happy and contend with good food and good work to get sound full sleep for a healthy body.

If you are interested , do check these complete protein , healthy breakfast recipes from South India

RECIPE CARD FOR RICE APPE | PADDU | GULIAPPA

Recipe

Rice Appe | Paddu | Guliappa

Rice Appe is a popular South Indian Breakfast made with soaked dal and rice batter , fermented overnight , tempered and cooked in appe pan by drizzling oil and then served with thin coconut chutney.

5 from 4 votes

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Course: Breakfast

Cuisine: South India

Prep Time: 15

Cook Time: 10

Soaking and Fermentation: 20

Total Time: 20 25

Servings : 35 Makes

Calories / Serving : 240

Author: Muktha H S

Equipment

Appe Pan
Wet Mixer Jar or Grinder
Seasoning Pan

Ingredients

For Batter

2 cups Regular rice or Dosa Rice
⅓ cup Urad Dal
1 tablespoon Chana Dal
3 tablespoon Moong Dal
2 tablespoon Toor Dal
¾ Cup Poha / Flattened rice , - refer notes
1 teaspoon Methi Seeds / Fenugreek Seeds
Water as required to soak

To Temper

1 tablespoon Oil
½ teaspoon Mustard Seeds
½ teaspoon Cumin Seeds / Jeera Seeds
2 Green Chilies , chopped
½ cup Onion , chopped
1 sprig Curry Leaves Chopped
⅛ teaspoon Asafoetida / Hing , optional - ,refer notes

Other Ingredients

1 teaspoon Salt
⅓ cup Coriander Leaves
Oil as required for roasting

Instructions

To make batter

In a bowl , add rice grains , urad dal , channa dal , moong dal and toor dal , rinse well.
Add enough water and soak for about 7-8 hours.
In a separate bowl , add methi / fenugreek seeds and poha / flattened rice.
Rinse well and soak in water for about 4 hours or upto 7-8 hours.
After 7 hours of soaking , drain water completely from both rice , dal and poha.
Transfer soaked dals , rice and poha into a wet mixer jar or grinder.
Add very little water around ¼ cup and grind to fine batter.
Transfer batter into a deep bowl .
Add 1 teaspoon of non iodized salt and mix well with hands.
Keep batter in a warm place and allow it to ferment for about 9-10 hours or overnight.
After fermentation , gently mix well the batter and transfer required amount of batter into a bowl and set aside.

To Temper

Heat 1 tablespoon of oil in a pan , add mustard seeds . Once it splutters , add cumin seeds.
Add chopped curry leaves , green chilies , chopped onions and saute till onions turns translucent.
Turn off the stove, add pinch of asafoetida and mix well.
Add this tempered mixture into appe batter and set aside.

Procedure to make appe

Add some freshly chopped coriander leaves into appe batter , stir well and keep the batter ready.
Heat appe pan , drizzle few drops of oil in each chamber.
Keep heat on a medium flame , drop a spoon full of appe batter in each section of pan.
Drizzle some oil on top of batter .
Cover the pan with lid and cook for about 3-4 minutes till base turns firm.
With help of spoon , flip appe and cook on other side for 1-2 minutes.
Remove from pan and serve hot with coconut chutney .

Video

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Notes

You can use either Thick or Thin Poha . If using Thick Poha , use ½ cup , if using medium thin , then use ¾ cup.
Adding Hing / Asafoetida is optional , I recommend here to use because using it along with dals helps for digestion and avoids flatulence.
Serving size , 5 Paddu / person , calories : 240 / serving

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Step by Step directions for Rice Appe | Paddu | Guliappa

To make batter

In a bowl , add rice grains , urad dal , channa dal , moong dal and toor dal , rinse well.

Add enough water and soak for about 7-8 hours.

In a separate bowl , add methi / fenugreek seeds and poha / flattened rice.

Rinse well and soak in water for about 4 hours or upto 7-8 hours.

After 7 hours of soaking , drain water completely from both rice , dal and poha.

Transfer soaked dals , rice and poha into a wet mixer jar or grinder.

Add very little water around ¼ cup .

Grind to fine batter.

Transfer batter into a deep bowl . Add 1 teaspoon of non iodized salt and mix well with hands.

Close batter and keep it in a warm place . Allow it to ferment for about 9-10 hours or overnight.

After fermentation , gently mix well the batter and transfer required amount of batter into a bowl and set aside.

To Temper

Heat 1 tablespoon of oil in a pan , add mustard seeds . Once it splutters , add cumin seeds.

Add chopped curry leaves , green chilies , chopped onions and saute till onions turns translucent.Turn off the stove, add pinch of asafoetida and mix well.

Add this tempered mixture into appe batter and set aside.