• Breakfast
  • Servings
  • 2Spicy
  • 30 MinsCook Time
  • Cuisine : South Indian
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Appe or paddu is another traditional element of South Indian cooking - to be specific, it is a popular breakfast dish from the konkan regions in the west coast.


  • 2 cups (2 measures) Rice (I use Brown or red rice at times and it comes out really well) 
  • 1 cup (1 measure) urad dal 
  • 1/2 cup Moong Dal (split yellow) 
  • 1/2 cup avalakki(poha) 
  • 1 tbsp - Methi seeds 
  • 1 tbsp - Black pepper Powder 
  • 1 tbsp - Jeera / mustard seeds 
  • 1 medium piece ginger 
  • 2 small onions finely chopped 
  • 1/2 cup cooked green peas
  • 1/2 cup grated carrot 
  • Salt as required
  • Olive Oil as required

Step By Step Method

  • Step 1. Wash and soak rice, dals, methi seeds, poha in water for about 4-5hrs.

    Step 2. Grind with a little water to get dosa batter consistency. Add salt and pepper and ferment overnight.

    Step 3. Temper Jeera / mustard seeds with 1 tbsp of oil after the spluttering add the chopped onions and saute till transparent. Now add the grated ginger, carrot and peas and saute further for about 3-5 mins, and mix with the batter (add to some portion one would require for the day). Leave aside for 2 mins.

    Step 4. Heat the Paniyarakkal and add little oil in each of the compartments. Mix the batter well and start pouring the batter.

    Step 5. Cook on both sides.

About Chef

Chef Raju Pradhan

I am Chef Raju Pradhan, and I belong to a family where I have grown up, seeing my father run a restaurant. Having been a part of a family who has culinary skills in their blood, preparing different recipes excited me. I learnt different recipes from my father. After passing high school, I took up cooking as a full time profession. I love experimenting with food and giving regular food a new flavour. My love for food has made me what I am today and I want people to remember me for my creativity in food. I am currently an Executive Chef in Kaanha restaurant in Siliguri.