Poha Appe

Poha Appe with Rice Poha

A delicious Maharashtrian-style snack made from Radhe Krishna Rice Poha, semolina, curd, vegetables and spices. The batter is cooked in an appe pan to create small, golden bites that are crispy outside and soft inside.

Ingredients

• 2 cups Radhe Krishna Rice Poha
• 1/2 cup semolina (rava)
• 2 tbsp curd
• 1 small onion, finely chopped
• 1/2 tomato, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 inch ginger, grated
• 1/2 tsp cumin seeds
• 2 tbsp fresh coriander, chopped
• 1/2 tsp baking soda
• Salt, to taste
• Water, as needed
• Oil, for cooking

Instructions

1. Soak the poha: Rinse the Rice Poha and soak it with enough water until softened. Drain any excess water completely.
2. Prepare the batter: Combine the softened poha, semolina, curd, onion, tomato, green chili, ginger, cumin seeds, coriander and salt. Add enough water to make a thick batter.
3. Rest the batter: Cover and let the batter rest for about 15-20 minutes so the semolina can absorb some moisture and soften.
4. Add the leavening: Just before cooking, add the baking soda and mix gently. Add a little water if the batter has become too thick.
5. Cook the appe: Heat an appe pan and lightly grease each cavity with oil. Pour the batter into the cavities and cook over low to medium heat until the bottoms become golden.
6. Turn and finish: Turn each appe gently and cook the other side until golden and cooked through. Serve hot with green chutney or coconut chutney.