Rice Appe (Crispy Rice Balls)

Take 2 tbsp rice and 2 tsp black urad dal, soak it for 2 hours, grind it to a paste, ferment it overnight and keep aside.

Heat 1 tbsp oil in a frying pan and add 1/4th tsp rai.

Once the rai starts crackling, add 3 kadi patta, 1 tbsp chopped onion, 1/4th tsp hing, 1/4th tsp salt and sauté well.

To make the batter, take the previously fermented paste in a mixing bowl, add the tempering and mix well. Keep aside.

To make the appe, brush the moulds with little oil and fill the moulds with batter.

Cover and allow it to cook.

Once one side is cooked, flip and cook the other side as well.

Serve hot.