Appo is a dumpling of either fermented or instant batter of urad dal and rice, or Urad dal and semolina. It is made in a special pan which is called Appam chetti or Apya kayli. Though Appo is generally made without any addition of spices, the Masala ones are flavourful and can be eaten without any accompaniment.
- 250 gms urad dal
- 500 gms rava
- Green chillies, ginger, hing crushed as per one’s spice level.
- Chopped curry leaves
- Chopped onions
- Chopped tomatoes
- Chopped coriander leaves
Heat a tsp of oil. Add mustard and after it crackles keep it aside.
Wash and soak the urad dal. Grind it non stop for half an hour in the grinder adding water a little at a time to make it nice and fluffy. Remove. Mix the Rava in two glasses of water and add to the urad batter. Add the crushed ginger, hing and green chillies. Add the chopped curry leaves and salt and allow to stand for half about 15 mnts. Pour oil into the appe kayli. Drop in the batter into it and then sprinkle the appo with chopped tomatoes, onions, coriander leaves and the seasoning of mustard. Cover the pan and cook till the appe turns golden brown. This enables the appo to get cooked right through. Flip and roast on the side where the toppings have been placed just for a minute. Remove and serve with home made butter or chutney or relish them plain!