Ever since Nupur mentioned that her mother brought her a couple of Appey Patras or Appey Kaylis, I've been meaning to get one for myself. And when we went shopping for vegetables, I found the pan along with a muffin pan and bought them both.
1/2 cup Urad
1 cup Rice (Boiled or Raw)
1 tsp Fenugreek Seeds
Salt to taste
Oil for frying
Wash the urad and rice. Add the fenugreek seeds and soak in plenty of water overnight. (At least 4-5 hours). Wash well and grind using a little water. Add salt and water to dilute it as required. (Don't add too much water as the appeys will not turn out well.) Ferment the batter for a few hours or overnight.
Heat the appey kayli and smear a drop of oil onto each mould. Simmer the flame and pour a spoonful of the batter into each mould.
Turn each ball after a few minutes using a pick.
The appeys should look like this.
You can now do one of two things.
- Ogle at the appeys and take loads of pictures.
- Eat them when they are piping hot.
I enjoyed them with a Cumin Coriander Chutney. The recipe will come as another post.
As this is a Konkani dish, I am sending it to Asha for the RCI Karnataka, an event started by Laksmi that celebrates the regional cuisine of India.
Rice being the main ingredient here, I am also sending this entry to Jihva for ingredients started by Indira of Mahanandi and hosted by Sharmi of Neivedyam.