- Semiya / Vermicelli - 1/2 cup
- Rava / Semolina - 1/4 cup
- Thick Curd - 1/2 to 1 cup
- Cumin Seeds - 1/2 tsp
- Curry Leaves - 2 to 3 nos
- Coriander Leaves - a handful
- Onion - 1/2 of small
- Green Chilly - 1 or 2 nos
- Hing / Asafoetida - 1 pinch
- Pepper Powder - 1/2 tsp
- Oil - 1 tsp
- Ghee to smear on paniyaram (Optional)
- Salt to taste
- Water if needed
Method:
- Dry roast semiya in a pan till light golden on low-medium flame. Add rava to the semiya and roast both together without burning both.
- Add to a mixing bowl and add curd and salt to taste. Mix well to combine adding few tbsp of water if needed. Keep aside to soak for 5-10minutes.
- Finely chop coriander leaves, curry leaves, green chilly, onion and keep aside.
- Heat oil in a kadai and add cumin seeds to the hot oil followed by curry leaves and hing.
- Further add finely chopped onions and green chillies and saute till onions fade a bit. Switch off the flame and add to the semiya-rava mix.
- Add water to attain idli batter consistency and adjust salt.
- Add pepper powder and coriander leaves.
- Heat appe pan and add a tbsp of batter when pan is hot. Brush ghee on each appe after 30 seconds of cooking.
- Cover and cook appe for a minute and flip to cook the other side. Brush ghee and cook till both sides are cooked well.
- Serve hot appe with chutney of choice.
Note:
- You may add any veggies of choice to make it more healthier and colorful. It can be had as such without any accompaniments.
- Number of green chillies may be increased to make it spicy or may be opted out if for kids.
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