Rice appe is the ultimate snack-meets-breakfast flex. These crispy, golden bites are like the cooler, more portable cousin of idli and dosa. If you're all about that perfect balance of crunchy exteriors and fluffy, tangy insides, then rice appe are about to become your new obsession. What's the vibe? These little cuties are made from a fermented rice and urad dal batter, cooked in a special appe pan that gives them their signature round shape. The result? A bite-sized treat that's savory, light, and ridiculously satisfying. Bonus: they're super versatile. Whether you keep it classic or throw in some onions, carrots, or chilies for an upgrade, rice appe slay every time. Easy-peasy. A classic rice appe recipe starts with soaking rice and lentils, blending them into a smooth batter, and letting it ferment to develop that signature tang. Pour the batter into an appe pan, sizzle them to golden perfection, and voilà your rice appe are ready to devour. These babies shine brightest when paired with coconut chutney, spicy tomato chutney, or even sambar. Feeling experimental? Perfect for breakfast spreads, snack-time cravings, or even a brunch flex—they're the bite-sized treat that always delivers. Bottom line: Rice appe are a snack-time hero and a breakfast icon rolled into one. Once you've mastered the rice appe recipe, you'll be whipping up crispy, fluffy, and totally addictive bites on repeat.

• 1 cup raw rice
• 1/4 cup urad dal
• Salt
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 2 tbsp onion
• 1 tsp green chilli
• 8-10 curry leaves
• Asafoetida
• Coriander

• If you're ready to level up your snack game with a dish that's crispy on the outside, fluffy on the inside, and bursting with flavor, let's talk Rice Appe—a South Indian treat that slays on every plate.
• This rice appe recipe is straight-up snack royalty, perfect for munchies, brunches, or anytime cravings. Let's roll.
• Start with 1 cup of raw rice and ¼ cup of urad dal. Rinse them like they just ran a marathon and soak them separately for at least 4-6 hours (or overnight, if you're that person who plans ahead). Once they've soaked up all the good vibes, blend them into a smooth batter with just enough water to get a pancake-batter consistency. Add salt to taste and let this mix chill (read: ferment) overnight or for about 8-10 hours until it's slightly fluffy and smells tangy in the best way.
• When you're ready to appe it up, heat 2 tablespoons of oil in a small pan. Toss in 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them pop like a mini firecracker show, then add 2 tablespoons of finely chopped onions, 1 teaspoon of chopped green chilies, 8-10 curry leaves, and a pinch of asafoetida. Saut till the onions turn golden and aromatic, then mix this flavorful tadka into your batter like a pro chef.
• Grease your appe pan (yes, the one with those adorable little cups) with a bit of oil and heat it up. Pour a spoonful of batter into each cavity, filling it almost to the brim. Drizzle a few drops of oil around the edges because crispy edges are non-negotiable. Cook on medium heat until the bottoms are golden and crisp, then flip them over with a skewer or spoon to cook the other side. It's like flipping tiny edible pancakes, but better!
• Once they're all golden-brown perfection, plate these little flavor bombs and pair them with sambhar and coconut chutney. The sambhar adds a savory hug, while the chutney brings that creamy zing—basically, it's a flavor party you don't want to miss. And there you have it, the ultimate recipe of rice appe that's guaranteed to make your snack table the talk of the town!