Appe pan recipes

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I own a really nice cast iron Appe pan, so am always looking for ways to use it!

Update 06 Apr 2024

I have been using the pan pretty frequently recently, used it to make ragi baati's (of daal-baati fame), and made appe's whenever I had leftover dosa batter. It comes out perfectly every time! Also, the tip to take out appe's from the pan is to use bamboo skewers - no spatula/fork/knife needed! This single thing has made my life much easier when using the pan.


Stuffed Appe's

Use leftover dosa batter, and stuff with spicy paneer/potato/cheese filling!


Beetroot chickpeas cutlets

  • Soaked chickpeas - uncooked
  • (1 cup)
  • Garlic
  • Ginger
  • Green chillies
  • Raw turmeric
  • Lemon juice - important
  • Coriander, mint
  • Dry coriander
  • Jeera, dry chillies, salt
  • Water if needed

Make a coarse paste in mixie. Take out of mixer.

Add grated beetroot now.

Add more coriander if you want.

Now, use appe pan for cooking.

Quick tip if the mix sticks in the pan - cover it with a lid, the steam will help release the appe's from the pan.


Appe Pan Pakode

Ref: https://www.instagram.com/p/CfyOv2qISW8/


Steamed Vegetable Muthiya (no oil)

Uses spinach, methi

Ref: https://www.instagram.com/p/CkgDTBbvaCu/


Stuffed Paneer Appe (From school lunch series)

  • Add 2 spoons of corn flour in 100 ml of water and mix well. Now add 200 ml of dosa batter and salt.
  • Make your paneer filling by grating paneer and mixing it with garam masala + kashmiri Chilli powder + chopped onion + salt.
  • Pour the batter as shown in the reference link and fill the paneer inside and top it up with more batter. Turn and cook well.

BEETROOT CHUTNEY:

  • Stir fry Onion + Chilli + cooked beetroot + coconut + fried gram + jaggery + tamarind + salt. Grind well and top it up with seasoning

CARROT SALAD:

  • Mix grated carrot + coconut + tomato + lemon + salt to give a refreshing taste!

Ref: https://www.instagram.com/p/CvhPNS5tubu/


Instant Mini Appe (Aruna's Masterchef Appe)

  • Grated coconut - 1/4 cup
  • Cooked rice - 1/2 cup (or slightly less)
  • Rice flour - 1 cup
  • Instant yeast - 1 tsp
  • Salt - 1 tsp
  • Sugar - 1 tbsp
  • Warm water - 1.5 cups

Notes:

  1. The cooked rice or leftover rice is slightly less than 1/2 cup
  2. It’s very important that the water is warm and not too hot.
  3. Grind this to a very fine batter.
  4. After the batter is fermented (for at least 30-40 minutes), add another 1/4 cup water check and adjust the consistency. Slightly thinner than dosa batter.
  5. Fill appe pan with slight quantities of batter.
  6. Cover and cook

Ref: https://www.instagram.com/p/CykfLhaSeqA/

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