Appo is a traditional Konkani breakfast delicacy and is served with coconut chutney. A rice and urad daal batter is poured into a pan with indentations (called “appe kaili”) which resembles an Aebelskiver pan that is commonly available in the US. The batter puffs up and as the lower end cooks, the appo is flipped over to cook the other side. My mom also makes a couple of different kinds of appos such as sweet appos that are sweetened with jaggery (“goad appo”) and urad appo – made solely with urad daal.
- Rice, uncooked - 2 cups
- Urad Daal/Skinless split black lentils - 1 cup
- Methi/Fenugreek seeds - 1/2 tsp
- Salt to taste
Wash and soak rice.
Wash and soak the urad daal along with the methi seeds in a separate container.
After both have soaked for at least 6 hours, blend them separately to a smooth paste. You would need to add some water while blending.
Mix both the batters together. Add salt to taste.
Leave the batter overnight to ferment.
Heat the pan over medium heat.
Lightly grease the pan with some cooking oil and pour a small ladleful of batter in each cup of the pan. Make sure that the batter does not overflow.
When the lower side has cooked, flip the appos over to cook the other side.
Serve with any coconut chutney of your choice.
- I use a wooden skewer to gently lift each appo to see if the lower side has cooked and then flip them over with the skewer.
- You can also serve this with sambar in lieu of coconut chutney.