Appe is South Indian dish that is popular in the Konkan region of India. Traditionally, Appe is made from rice flour and Urad dal. Since green chickpeas (hare chane) are in season, I’ve added a twist to the recipe to make it with the chickpeas and semolina (Suji). You will need a special cooking utensil called ‘Appam patra’ for this. It is a pan with mini bowls built into it. You can see how it looks in the pics that follow.

Ingredients:
• Green Chickpeas / Hare Chane – 2 cups, soaked over night
• Semolina / Suji – 2 cups
• Onion – 1
• Peanuts – 2 table spoon, crushed.
• Green Chillies -2
• Coriander – 1 table spoon (Optional)
• Red Chilly powder – 2 teaspoons
• Asfoetida / Hing – 1 pinch
• Tomato Puree – 2 table spoons
• Salt – To taste
• Water – 1 cup
• Oil – to fry

Process:
• Finely chop the vegetables (Chick peas, chillies, onion). I like to run them together in a chopper

appam ground
• Place the vegetables in a large bowl, and add the spices.
• Add Semolina and the crushed peanuts. Mix well.
• Add the tomato puree and mix well.
• Add half a cup of water. Mix the concoction so as to remove any lumps. It shouldn’t be too runny. Only add the other half cup of water if your mixture is too solid and cakey.

appam mix resting

• Let the mixture rest for at least 30 minutes.
• Put the Appam patra on medium heat, and grease it with oil.
• Using a spoon, place a dollop of the mixture in each mini bowl.

appam cooking
• The lower part should get done in 5 minutes. You will notice drying and browning around the edges when this happens.
• Delicately over turn the dollop in the mini bowl.

appam done
• Pour oil around its edges.
• You can cover it now with a lid if you want the Appe to be softer.

appam covered

And voila, you’re done with the Appe. You can serve it with a chutney of choice.

appam all

Since I had some leftover rajmas from the night before, I used that as a dip instead of going for a chutney.

appam plated

Happy eating 😀

Written for the A-Z blogging Challenge for April 2014. I would not have been part of this challenge had it not been for the nudging of Blogwati G, Shail Di, Janaki, and Kajal

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55 thoughts on “Recipe: Appe with green chickpeas

  1. Hey! That looks quite a treat to the eyes and I am sure it would be for the tongue too. That’s one thing you are going to make for me when I visit you, brother dear. 🙂

  2. Early morning and stomach is rumbling !!
    I didnt even hav my tea 😦 those look delicious hrishikesh. If only I was a good cook 😛

  3. I had no idea they could be made with hare chane! This looks so scrumptious! My mouth is watering.. 😛

  4. Wow, this recipe sure is unique. Will make it soon. Can I use idli mold instead of this one? Also wanted to let you know that your gooey jaggery parathas are a regular part of cooking at home. The kids and I love to gorge on it :D.

  5. you and your food are soul mates, had known how to cook Appe but this is a little different from what I knew, good to know a different style

  6. Some delicious looking Appes. 🙂 This is what we call as guliyappa in my mother-tongue.But, we use dosa batter for the same. Also, I miss having the patra here. Maybe, I will try with the muffin board.

  7. Interesting twist to our Kuzhi Paniyaram – made with idly batter mixed with spices and onions ! Like it and am sure I am going to do it soon…the holidays are fast approaching and I need to be prepared with many recipes like this 🙂

      1. BTW, I was wondering if you read that book which Susan gifted you – some gentleman recipes or something !! How is it ??

  8. That looks yummy! I am sure tastes yummy too. I believe I can make it on tawa as well? Just like aloo tikki if I don’t find that special “Appam Patra”! A for awesome blog Santu! Keep going!!! 🙂

    1. You will need to use less oil, and add some bread crumbs/corn starch or another binding agent if you want to make it like tikki. But it will work.

  9. Looks delicious!! I wish I had the pan here!! But.. I need to borrow from a friend and hers is really not all that great! :-/

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