Vegan Appe (South Indian Rice and Lentil Pancakes)

Light, fluffy, and packed with flavor, Vegan Appe (South Indian Rice and Lentil Pancakes) are a delightful twist on traditional Indian cuisine. Made with a naturally fermented batter of idli rice, urad dal, and fenugreek seeds, these savory bite-sized pancakes boast a crisp exterior and a tender, airy center. Enhanced with a vibrant tempering of mustard seeds, cumin, onions, green chilies, and fresh coriander, every bite delivers a burst of aromatic spices. Cooked in a paniyaram pan with just a touch of coconut oil, this gluten-free and vegan recipe is as healthy as it is delicious. Perfect as a snack, breakfast, or appetizer, these golden appes pair beautifully with coconut chutney or sambar for a truly authentic South Indian experience. Whether you're craving comfort food or exploring plant-based culinary traditions, this recipe is a must-try!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 1 cup Water
• 2 tablespoons Coconut oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 0.5 cup Chopped onions
• 1 tablespoon Chopped green chilies
• 2 tablespoons Chopped coriander leaves

Directions

Step 1

Rinse the idli rice, urad dal, and fenugreek seeds thoroughly in water.

Step 2

Soak the rice, urad dal, and fenugreek seeds together in enough water for at least 4 to 5 hours or overnight.

Step 3

Drain the soaking water and grind the rice, dal, and fenugreek seeds together into a smooth yet slightly coarse batter using 1 cup of water. The batter should be of pouring consistency.

Step 4

Transfer the batter to a large bowl and add salt. Mix well, cover, and allow it to ferment in a warm place for 8 to 12 hours or overnight until it doubles in volume.

Step 5

Before cooking, gently stir the batter and add baking soda. Mix well.

Step 6

Heat a paniyaram pan (appe pan) on medium heat and add a few drops of coconut oil to each mold.

Step 7

For tempering: In a small skillet, heat 1 tablespoon coconut oil. Add mustard seeds and cumin seeds, allowing them to splutter. Add chopped onions and green chilies; sauté until onions are translucent. Add the tempered mixture and chopped coriander leaves to the batter.

Step 8

Mix the batter gently with the tempered onion mixture ensuring everything is evenly distributed.

Step 9

Pour a spoonful of batter into each mold of the heated appe pan.

Step 10

Cover the pan with a lid and cook on low to medium heat until the edges turn golden brown, about 3-5 minutes.

Step 11

Use a skewer or spoon to flip the appes and cook the other side for another 2-3 minutes until golden and crisp.

Step 12

Remove the appes from the pan and repeat with the remaining batter, adding more oil as needed.

Step 13

Serve the Vegan Appe hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(628.0g)

Amount per serving	% Daily Value*
Calories	739.0

Total Fat 30.3g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2711.6mg	0%
Total Carbohydrate 96.8g	0%
Dietary Fiber 12.8g	0%
Total Sugars 4.5g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 150.2mg	0%
Iron 6.5mg	0%
Potassium 792.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 11.0%

Carbs: 52.2%