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.
• 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
• Finely chop the vegetables (Chick peas, chillies, onion). I like to run them together in a chopper
• 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.
• 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.
• 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.
• Pour oil around its edges.
• You can cover it now with a lid if you want the Appe to be softer.
And voila, you’re done with the Appe. You can serve it with a chutney of choice.
Since I had some leftover rajmas from the night before, I used that as a dip instead of going for a chutney.
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.
55 thoughts on “Recipe: Appe with green chickpeas”
Cool (y)…looks good…but for the ones who steer clear of cooking as much as I do, this one seems to be a lot of work 😛
Nevertheless, great recipe!
You can easily substitute the batter with anything else.. I am going to try maggi next 😀
I hope you will consider contributing a recipe to the Global Recipe Project – it’s for a good cause! 🙂 http://crowdedearthkitchen.com/global-recipe-project/
Heading over right now
Fabulous – thanks! 🙂
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. 🙂
Hehe 🙂 Sure.. Depending upon what is in season, will use that
Early morning and stomach is rumbling !!
I didnt even hav my tea 😦 those look delicious hrishikesh. If only I was a good cook 😛
You can even use maggi for this 😀
Oh my! Are you going to serve 26 dishes to us? *Rubs her palms gleefully!* BTW, first installment was awesome!!
😀 Not 26 recipes, but at least 5.. And 6 eating joints too 😀
I love the regular ones…this is certainly on my to do list. Gosh! you make me hungry 🙂
Very nice!! Shubha aarambha with a great recipe!! 😀
I’m hungry all of a sudden Hrishi. 🙂 It’s one of my favourite dishes.
I do not have Hare chane. I even have that Appam pathri, beign a south Indian 😀
Will try this weekend!
Looks yummmm..may be some day you will cook it for me 😉
If you intend doing this the whole of April, you better relocate to Mumbai! What patience!!! I need GPS to locate my damn kitchen. 😛
Appetising start to A-Z!
I am so trying this ASAP….Love experimenting in the kitchen…and this is a cool project 🙂
Looks yummy. Glad I’ve had my dinner otherwise I’d be very hungry.
And I am hungry now, wish I could have them
Rajma Dip.. really innovative :). Thanks for the recipe. Will surely try this one…..
Lazy. I had some leftover Rajmas, and didn’t want to make chutney 😛
Looks good, I may try this one of these days :). As I am not a big fan of the original appe taste :
Let me know how it turns out
Meri bekar cooking thodi improve ho jayegi tumhare posts padte padte! By the way, this was interesting and less cumbersome than expected!
My tummy is growling after one look at those yummy appe! Me wants some 🙂
That is how I feel today when I am hungry 😀
awww they look heavenly 😀 bookmarking this 😀
Thank you 😀
Oozing with the protein of chickpeas ! Healthy & easy too !
They are lovely in taste too
I had no idea they could be made with hare chane! This looks so scrumptious! My mouth is watering.. 😛
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.
Yes, in theory the idli mould should work just as well 😀
That would be a lovely twist .. Please try and if it works, post it 😀
Sure will try and let you know. The hare chane of the dry variety are okay, right?
Yes.. soak them overnight
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
One tries 🙂
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.
And bake them 😀
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 🙂
Glad to be of help
BTW, I was wondering if you read that book which Susan gifted you – some gentleman recipes or something !! How is it ??
Oh it is lovely.. Will share some snapshots from the book.. I did try to recipes out of it.. Forgot to take pictures..
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!!! 🙂
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.
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!