Moong Dal and Rice Appe is a delicious, protein-rich South Indian snack that is light, crispy on the outside, and soft on the inside. Made with a fermented batter of moong dal (split yellow lentils) and small-grain rice, these bite-sized dumplings are a healthier alternative to deep-fried snacks. Packed with vegetables and lightly seasoned with spices, they are cooked in a special appe pan (paniyaram mould) using minimal ghee. These appe make for a perfect breakfast, evening snack, or tiffin box meal, served with green chutney or coconut chutney.

What is Moong Dal and Rice Appe

Moong Dal and Rice Appe is a South Indian dish made from a fermented batter of moong dal and rice, along with spices and vegetables. Unlike deep-fried snacks, these appe are cooked in a special appe pan, making them a healthier yet tasty option.

Main Ingredients of Moong Dal and Rice Appe

• Moong Dal (Yellow Lentils): Adds protein and gives a soft texture to the appe.

• Small Grain Rice: Helps bind the batter and gives a crispy texture.

• Vegetables: Carrots, bottle gourd (dudhi), and green garlic add nutrition and flavor.

• Curd & Rava: Enhance the texture and make the appe light and fluffy.

• Spices & Herbs: Mustard seeds, sesame seeds, turmeric, and green chilies add taste and aroma.

What Is So Special About Moong Dal and Rice Appe?

• Healthy and Nutritious: Made with protein-packed moong dal and fiber-rich vegetables.

• Low in Oil: Cooked in minimal ghee in a paniyaram mould instead of deep-frying.

• Quick and Easy: The batter is simple to prepare and requires only a short soaking time.

• Customizable: You can add any vegetables or herbs of your choice to enhance the flavor.

How to Make Moong Dal and Rice Appe

Prepare the Batter:

• Wash the rice and moong dal thoroughly and soak them in water for about 30 minutes.

• Drain and grind into a smooth paste along with green chilies and ginger.

• (Optional) Add garlic and coriander leaves while grinding for an extra burst of flavor and a fresh green color.

• Transfer the batter to a bowl and add rava, salt, and beaten curd. Mix well and let it rest for 10 minutes.

Prepare the Vegetable Mixture:

• Grate the red carrot and bottle gourd (dudhi).

• Add the grated vegetables to the batter. You can also use other vegetables like spinach, capsicum, or beetroot.

• Mix in chopped green garlic (if using), turmeric powder, and eno.

• Add a little water and mix well to get a smooth, thick batter.

Cook the Appe:

• Heat ghee in a paniyaram mould and add a few mustard seeds and white sesame seeds into each hole.

• Pour a spoonful of batter into each hole, filling them up to the top.

• Cover and cook on low-medium heat until the bottom turns golden brown.

• Flip the appe using a skewer or spoon and cook on the other side until crisp and fully cooked.

Serve:

Remove from the mould and serve hot with green chutney or coconut chutney.

Meyer Pre Seasoned Cast Iron Appam Pan, 20cm

Expert Tips:

• Ensure the batter is not too thick or too thin for the perfect texture.

• Resting the batter for 10 minutes helps in better fermentation and fluffier appe.

• Using eno makes the appe soft and airy, but you can also use baking soda if needed.

• Add finely chopped coriander, mint, or spring onions for extra freshness.

• For a spicier taste, increase the number of green chilies or add red chili powder.

Recipe Card

MOONG DAL AND RICE APPE

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Category

Breakfast / Snack

Servings

4

Prep Time

15 minutes

Cook Time

20 minutes

Calories

180

Moong Dal and Rice Appe is a light, crispy, and nutritious South Indian snack made with fermented dal-rice batter and vegetables. A perfect low-oil breakfast or evening snack!

Author:

Parth Kapoor

Ingredients

For the Batter:

• ½ cup Moong Dal
• 1 cup Small Grain Rice
• 1 to 2 Green Chilies
• 1 small piece of Ginger
• ¼ cup Rava
• Salt to taste
• ¼ cup Beaten Curd
• ¼ cup Red Carrot (grated)
• ¼ cup Bottle Gourd (Dudhi) (grated)
• 1 tbsp Chopped Green Garlic (optional)
• ½ tsp Turmeric Powder
• ½ tsp Eno
• 1 tbsp Water
• Ghee for Greasing

For Tempering:

• 1 tsp Mustard Seeds
• 1 tsp White Sesame Seeds

For Serving:

• Green Chutney

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Directions

Prepare the Batter:

1. Wash the rice and moong dal thoroughly and soak them in water for about 30 minutes.

2. Drain and grind into a smooth paste along with green chilies and ginger.
3. (Optional) Add garlic and coriander leaves while grinding for an extra burst of flavor and a fresh green color.
4. Transfer the batter to a bowl and add rava, salt, and beaten curd. Mix well and let it rest for 10 minutes.

Prepare the Vegetable Mixture:

1. Grate the red carrot and bottle gourd (dudhi).

2. Add the grated vegetables to the batter. You can also use other vegetables like spinach, capsicum, or beetroot.
3. Mix in chopped green garlic (if using), turmeric powder, and eno.
4. Add a little water and mix well to get a smooth, thick batter.

Cook the Appe:

1. Heat ghee in a paniyaram mould and add a few mustard seeds and white sesame seeds into each hole.

2. Pour a spoonful of batter into each hole, filling them up to the top.
3. Cover and cook on low-medium heat until the bottom turns golden brown.
4. Flip the appe using a skewer or spoon and cook on the other side until crisp and fully cooked

Recipe Video

Recipe Note

• The batter can be prepared in advance and stored in the refrigerator for up to 2 days.
• Instead of eno, you can use ¼ tsp baking soda and ½ tsp lemon juice for a similar effect.
• Adding sesame seeds and mustard seeds gives a nice crunch and enhances flavor.
• Serve with coconut chutney, tomato chutney, or a spicy garlic chutney for a delicious combination.

Enjoy your homemadeMoong Dal and Rice Appe!