| 1. | Mix rice and fenugreek seeds. In separate bowls, cover rice-fenugreek mixture and dal with water at least 4 cm above ingredients. Soak 4 hours. Drain. |
| 2. | Grind rice into a slightly coarse paste, gradually adding ¼ cup + 1 tbsp/75 ml water. |
| 3. | Grind dal into a paste, gradually adding remaining water (¼ cup + 3 tbsp/105 ml). Add poha and continue grinding into a smooth paste. |
| 4. | In a large bowl, mix rice and dal pastes and salt to make batter. Cover and keep aside (not in a refrigerator) at least 12 hours to ferment. |
| 5. | In a small pan, heat 2 tsp/10 ml oil on medium heat about 1 minute. Add onion and ginger. Stir fry till light brown. Immediately add to the batter. Add coriander leaves, curry leaves and chilli. Mix. |
| 6. | Heat Appe pan on medium heat about 2 minutes. Brush oil in each cup. Reduce heat to low. Stir batter and pour 1 heaped tablespoon in each cup. Cover pan and cook about 4 minutes. Uncover pan. Turn each appe with the appe remover. Cover and cook about 4 minutes. Uncover pan and remove. Keep heat at low. Brush oil in each cup. Cook remaining appe in the same way. Serve hot with green coriander chutney. |